Saffron Potato Leek Soup with Fried Garlic & Almonds
A comforting and flavorful soup featuring creamy Yukon gold potatoes, sweet leeks, and aromatic saffron, topped with fried garlic and slivered almonds for added crunch.
Ingredients
Main Ingredients
- 2 pounds organic Yukon gold potatoes Their creamy texture is ideal. Any starchy potato will suffice.
- 2 small leeks, sliced and cleaned Ensure to wash them thoroughly.
- 2 tablespoons olive oil Look for extra virgin for the best flavor.
- 1/2 cup raw slivered almonds Feel free to use sliced almonds as a substitute.
- 4-6 large garlic cloves, minced Fresh garlic enhances flavor, but garlic powder can work too.
- 6 cups water or vegetable broth Homemade stock is unbeatable for added flavor!
- 1/2 cup rice (basmati or jasmine) Perfect for creaminess; wild rice offers a different texture.
- 1 pinch saffron, partially crushed This special ingredient delivers rich aromatic notes.
- to taste mineral salt and fresh cracked pepper Essential for seasoning throughout.
- 2 teaspoons sherry vinegar or red/white wine vinegar Brightens the flavors.
- 2 tablespoons flat-leaf parsley, minced A fresh finishing touch.
Instructions
Preparation
- Cut your Yukon gold potatoes into irregular chunks, roughly 1 1/2 inches.
- In a heavy pot, heat the olive oil over medium heat. Add the slivered almonds and minced garlic, stirring frequently until golden, about 3-4 minutes. Transfer to a bowl and set aside.
- Pulse the cooked almond and garlic mixture using a food processor until you reach your desired texture—chunky or smooth.
- Add the leeks to the pot, along with two tablespoons of water. Cook for about 4 minutes until softened.
- Toss in the potatoes, then pour in the vegetable broth and rice. Bring to a boil, cover, and reduce heat. Let it simmer for 40-45 minutes until potatoes are tender.
- Remove a few tablespoons of soup and set it aside. Stir in saffron, allowing to steep for 2 minutes before adding back to the pot.
- If the soup is too thick, add a bit more water or broth until it reaches your preferred consistency.
- Stir in the vinegar and the remaining ground almond mixture, followed by the minced parsley. Cook for another minute.
- Serve your saffron potato leek soup steaming hot, ideally with a hunk of dense whole grain or artisan bread.
Notes
Store leftovers in the fridge for 4-5 days or in freezer-safe containers for 2-3 months. This soup can be adapted to be vegan and is also budget-friendly.