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Ingredients

• 2 tablespoons  olive oil
• 1 tablespoon  unsalted butter
• 2 large  or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
• 1 small  onion, diced
• 1 teaspoon  coarse salt; more to taste
• 1   hearty sprig fresh thyme
• 1/2   bay leaf
•   Small pinch saffron, crumbled
•   Pinch cayenne
• 4 cloves  garlic, thinly sliced
• 12 ounces  Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
• 4 cups  homemade or low-salt canned chicken broth
• 2 tablespoons  minced fresh flat-leaf parsley
•   Creme fraiche, for serving
•   Freshly ground black pepper to taste

Description

Part Of This Soup Is Pureed To Add Body, But It Remains Chunky And Chowder-like And Is Also Good Chilled. If You Make It Ahead And Reheat It, You May Need To Thin It With A Bit Of Water.

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