A potato soup recipe you can serve rustic or pureed.
Course Soup
Total Time 45 minutesminutes
Servings 4
Calories 109kcal
Author Karen Bertelsen
Ingredients
3leekssliced thin
2clovesgarlic
2tablespoonbutter
1.5lbspotatoesrusset
3cupsbrothchicken or vegetable
1teaspoonsalt
¼teaspoonthymejust a pinch if using dried thyme
pepper
8threadssaffronor pinch of powdered
1bay leaf
Instructions
Wash and prep leeks. Peel and dice potatoes.
Add 2 tbsps butter to a pot at medium low. Add leeks and garlic to the pot and saute until soft.
Add diced potatoes, broth, salt and thyme to the pot and simmer until potatoes are tender but not overcooked.
Meanwhile, add 2 tablespoons of very hot water (I boil it and then let it cool for a couple of minutes) to the saffron in a heatproof bowl and allow it to steep for 15 minutes.
Once potatoes are cooked either puree the entire soup in a blender or mash/puree only half for a more rustic soup. If you are using a blender use it on the lowest speed possible to get a puree and for as short amount a time as possible. Blenders make potatoes gluey!
Stir steeped saffron (including the liquid) into the pot of prepared soup and serve with garlic croutons.
Notes
If your soup is too thick for your liking after blending, just stir in some more chicken broth, or milk until it's the consistency you prefer.As you can see even though it's very hearty and filling, this is an incredibly low calorie soup so feel free to load up on garlic croutons, cheddar cheese, bacon or any other delicious toppings you'd like.