Creamy Saffron Leek and Potato Soup
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.