Old Soup Revisited – Hot Potato Soup With Saffron and Cheese
HOT POTATO SOUP WITH SAFFRON AND CHEESE
600 g/ 1,3 lb peeled potatoes
0,5 g/0,01 oz (a pinch) saffron
1-2 dried peperoncino or the equivalent in powder or fresh. Tread carefully.
100 g/ 3,5 oz leek
1000 ml/4,2 cups light stock. I suggest you to use a nice chicken or vegetable stock here to get more body.
grated cheese, I used crumbled feta
extra-virgin olive oil
Slice the potatoes and the leek and cook slowly with the crumbled peperoncino in some olive oil for 3-4 minutes. Add stock and saffron and let it simmer for about 20 minutes.
Blend the soup until smooth, check salt and add some chopped parsley.
Serve it in soup bowls topped with grated cheese or crumbled feta like I did. Or eat it cold as it is.