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Small Batch, Grand Flavor • Est. 1995

Creamy Saffron Leek and Potato Soup

Creamy Saffron Leek and Potato Soup
An elegant twist to classic vichyssoise, this soup is both vegan and gluten-free. It is simple and highlights the star ingredient: Saffron. Its mellow buttery flavor is the ideal complement with the sweet leeks and creamy potatoes.

Salted kettle chips add a perfect contrast in texture, so be sure to add those to your shopping list as well!

Perfect for any occasion, it's a comforting bowl of warmth and flavor. As an added bonus, the dish makes a great appetizer and is sure to impress with its creamy consistency and gorgeous yellow color—so keep it in mind next time you are entertaining or need something special for a potluck.

Ingredients

  • 2 tablespoons butter or olive oil
  • 2 large leeks, cleaned and cut into half-moons
  • 3 large Yukon potatoes, peeled and diced
  • 4 cups vegetable stock
  • 2 cups dry white wine
  • 2-3 teaspoons Pacific Flake Sea Salt (adjust to taste)
  • 1 large pinch of Saffron 
Garnish:

Directions

  1. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.
  2. Add the sliced leeks and sauté them for about 5 minutes or until they become tender and slightly translucent.
  3. Add the diced Yukon potatoes to the pot along with the dry white wine and saffron. Let it simmer for about 5 minutes.
  4. Now, pour in the vegetable stock and bring the mixture to a gentle boil.
  5. Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
  6. Using a blender, carefully puree the soup until it's completely smooth and velvety.
  7. Return the blended soup to the pot if using a regular blender.
  8. Season with Pacific Flake Salt, adjusting to taste.
  9. Ladle the creamy saffron leek and potato soup into bowls. Top each serving with a handful of salted kettle chips for a satisfying crunch. Finish with a generous grind of freshly ground black pepper.
Tags: Dinner Fall Gluten-Free Lunch Pacific Flake Sea Salt Potatoes Saffron Soup Vegan Vegetarian Veggies
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Recipe Details

Yields
6.0 servings
Prep Time Cook Time Total Time
5 min 30 min 35 min

What You'll Need

  • Cutting board
  • Knife
  • Spatula
  • Large pot

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