Potato-Leek Soup

Ingredients

2 Tbsp NOW Real Food® Extra Virgin Olive Oil*

Sprig of fresh thyme

1 bay leaf

2 or 3 cloves garlic, sliced

3 Yukon Gold potatoes, cubed (about 12 oz.)

1 quart chicken broth

Pinch of saffron

Pinch of cayenne powder, or to taste

2 large leeks, sliced (use only white and light green parts)

1 large onion, chopped

1. Melt butter in large pot along with the olive oil. 
2. Sauté leeks and onions until soft; about 2 to 3 minutes.
3. Add chicken broth, potatoes, saffron, cayenne powder, thyme and bay leaf, then cook until potatoes are tender; about 15 minutes.
4. Remove bay leaf and thyme sprig.
5. Remove about 2 cups of mixture, put into blender or processor and puree. 
6. Pour into a bowl and remove about 1 more cup and process, leaving some potatoes in the pot. 
7. Pour the pureed mixture back into pot, stir and serve with a little chopped parsley on top of each bowl.