Old Soup Revisited – Hot Potato Soup With Saffron and Cheese


Christmas is closing in and my life has a certain frenzied touch to it, all that snow that forced us to remain where we were, i.e. here, have complicated these last days before the D-day. But I got the new oven and I am catching up on the baking side. It seems to be a nice and docile one because so far I haven’t burnt anything, normally it takes some time and some burnt cakes before me and a new oven adjust to some kind of understanding but so far we seem to be on the same wavelength. And when it is raining like it does now, it is nice to stay in and cook and bake. It’s even almost nice to clean up and put things in order but then I have to stare really hard on all that rain, can’t say that it’s that high up on a my fun list exactly. On the other hand, I am grateful for every occasion that force me to really clean up and get rid of things that we don’t need. 
Anyway, I obviously shouldn’t be sitting here, doing the usual rambling about uninteresting things but I should be out there on the floor doing something! Off I go…

Hot Potato Soup With Saffron and Cheese

Some dishes I have made here on Lucullian remains with me and some just disappears and this soup with potatoes, peperoncino and saffron is one of those that have remained. I really like the combination of potatoes, saffron and that hot touch of peperoncino and when it is cold and you both need comfort food and hot soups, this a good one to make. But it is quite nice cold too actually so why not try it when it is warm outside, I always loved a cold soup on a hot summer’s day.

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
chopped parsley
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.

Hot Potato Soup With Saffron and Cheese