Go Back

Saffron Potato Leek Soup with Fried Garlic & Almonds

A comforting and luxurious twist on classic potato leek soup, infused with saffron and topped with crispy fried garlic and slivered almonds, perfect for chilly nights and special gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 pounds organic Yukon Gold potatoes, peeled and cut into irregular chunks Yukon Gold potatoes lend a creamy texture.
  • 2 small leeks, cleaned and sliced (white and light green parts only) Shallots or onions can be used as substitutes.
  • 6 cups water or vegetable broth, plus more as needed For a heartier flavor, use vegetable broth.
  • 1/2 cup basmati or jasmine rice Adds a hearty addition to the soup.
  • 1 pinch saffron, partially crushed High-quality saffron is recommended.
  • 2 tablespoons sherry vinegar or red/white wine vinegar For a zesty twist.
  • 2 tablespoons flat-leaf parsley, minced For garnish.
Fried Topping
  • 2 tablespoons olive oil For frying.
  • 1/2 cup raw slivered almonds Adds a crunchy texture.
  • 4-6 large garlic cloves, minced For aromatic flavor.
Seasoning
  • to taste mineral salt Use to season the soup.
  • to taste fresh cracked pepper Use to season the soup.

Method
 

Preparation
  1. Start by cutting your potatoes into irregular chunks.
  2. In a large pot over medium heat, add olive oil. Once hot, add slivered almonds and minced garlic. Cook, stirring often, until golden brown, about 3-4 minutes. Transfer to a bowl and pulse in a food processor until coarsely mixed. Set aside.
Cooking
  1. In the same pot, add sliced leeks with a splash of water. Sauté on low heat for about 5-7 minutes until softened.
  2. Add potatoes, 6 cups of water or broth, and 1/2 cup rice to the pot. Bring to a boil, cover, and reduce heat to simmer for 40-45 minutes.
  3. In a small bowl, steep saffron in a few spoonfuls of hot soup for about 5 minutes, then add back to the pot.
  4. Mix vinegar into the almond mixture, stir into the soup with minced parsley, and season with salt and pepper to taste.
  5. Ladle soup into bowls, garnish with fried garlic, slivered almonds, and parsley. Serve hot.

Notes

This soup keeps well for up to five days in the refrigerator and can be frozen. For a smoother texture, blend part of the soup with an immersion blender. Consider adding lemon zest or red chili flakes for additional flavor.