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Potato-Leek Soup

From NOW employee, Rosemary Nisbet
2 Tbsp Ellyndale Foods™ 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.
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