INGREDIENTS (serves 4):
  • 3 medium leeks;
  • butter 1oz (30g);
  • olive oil 1.5 fl oz (45 ml);
  • 4 medium potatoes peeled and diced;
  • 2 tsp. thyme leaves;
  • vegetable stock or water 32 fl. oz (1l);
  • pinch of saffron;
  • 8 slices Italian Bread;


  1. Discard green outer leaves of the leeks, wash the leeks and slice into thin discs;
  2. Place the butter and half of oil in a large saucepan over a low heat;
  3. When the butter is melted add the leaks and fry for 5 minutes, stirring with a wooden spoon.;
  4. Add the potatoes, sprinkle with thyme, season with salt and pepper and stir;
  5. Pour in the stock and cook for 1 hour, stirring regularly;
  6. At the last minute, stir in the saffron;
  7. Take the soup off the heat and puree with a hand-held blender;
  8. Cut the bread into slices, lay down on the baking sheet, sprinkle with olive oils and place into the preheated (380 F) oven for 10 minutes;
  9. Serve the soup hot with the slices of bread!


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