Creamy Saffron Leek and Potato Soup

Serves 6


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 (Pedroncelli Chardonnay or Sauvignon Blanc)

2-3 teaspoons Sea Salt (adjust to taste)

1 large pinch of Saffron


Salted kettle chips

Freshly ground black pepper


In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.

Add the sliced leeks and sauté them for about 5 minutes or until they become tender and slightly translucent.

Add the diced Yukon potatoes to the pot along with the dry white wine and saffron. Let it simmer for about 5 minutes.

Now, pour in the vegetable stock and bring the mixture to a gentle boil.

Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.

Using a blender, carefully puree the soup until it's completely smooth and velvety.

Return the blended soup to the pot if using a regular blender.

Season with Pacific Flake Salt, adjusting to taste.

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.