NOW-University.com - Potato-Leek Soup

Potato-Leek Soup

From NOW employee Rosemary Nisbet

Ingredients

2 Tbsp NOW olive oil

Sprig of fresh thyme

1 bay leaf

2 or 3 cloves garlic, sliced

3 Yukon Gold potatoes, cubed (about 12 oz.)

1 quart chicken broth (I use Imagine brand)

Pinch of saffron

Pinch of cayenne powder, or to taste

2 large leeks, sliced (use only white and light green parts)

1 large onion, chopped

1. Melt butter in large pot along with the olive oil. Sauté leeks and onions until soft, about 2 to 3 minutes.

2. Add chicken broth, potatoes, saffron, cayenne powder, thyme and bay leaf. Cook until potatoes are tender, about 15 minutes.

3. Remove bay leaf and thyme sprig.

4. Remove about 2 cups of mixture, put into blender or processor and puree. Pour into a bowl and remove about 1 more cup and process. Leave some potatoes in the pot. Pour the pureed mixture back into pot, stir and serve with a little chopped parsley on top of each bowl.

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