Saffron Potato Leek Soup + Fried Garlic & Almonds

Saffron Potato Leek Soup with rice, fried garlic, and almonds is a delicious twist on potato leek soup! It’s wonderfully hearty, gluten-free and vegan!

Add saffron, a little rice, fried garlic, and almonds to potato soup to take it to a new level! It’s super hearty, easy to make, and customizable.

This saffron potato leek soup will have you smelling the finest aromas right from the get-go. Open the windows and let the neighbors get a whiff of this aromatic soup you have going.

Recipe adapted from Food 52 Anya von Bremzen’s Potato Soup with Fried Almonds. I changed up the recipe a little making it vegan while adding rice and leeks.

Ingredient Notes

Here’s what you’ll need, along with tips and suggestions for each ingredient.

• Potatoes: Use waxy potatoes – red, white, or Yukon gold. Russet potatoes are okay, too, if you prefer.
• Leeks: The original recipe doesn’t call for any type of onion, so feel free to omit the leeks.
• Rice: Use your favorite long-grain rice – basmati, jasmine, or another long-grain rice. Brown rice would work, too, but you’ll need to adjust cooking times according to the rice used. If you prefer not to use rice, reduce the liquids as noted in the recipe card below.
• Almonds: You can use almonds with or without the skins. I’ve made this before using whole raw almonds, and it was delicious, too, if you don’t mind the skins softening up in the soup. This time around, I used slivered almonds, which were great as well and easier to chop.
• Saffron: I buy saffron from Trader Joe’s for $5 or so, it contains a good amount. I hope you will have access to this price since it can be fairly pricey in the general stores, upwards of $15 to $20. It really pairs well with all the other ingredients, leaving your house smelling wonderful. I also imagine it will taste just as good without it, so feel free to be flexible and attempt this without the saffron if need be.
• Vegetable broth: I use 1 teaspoon of Better Than Bouillon Vegetable Base (affiliate link) with the water called for in this recipe. It adds lots of flavor without too much sodium and the jar lasts a long time!
• Salt & Pepper. My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs. Season to taste with your favorite salt and pepper.
• Olive Oil: Use your favorite neutral-flavored oil.
• Vinegar: Sherry, white, or red wine vinegar will all do well. Apple cider vinegar would be ok too. The vinegar adds a nice brightness.
• Parsley: For a pop of color and freshness parsley is always delicious!

How To Make Saffron Potato Leek Soup

• Start by frying the almonds and garlic in a heavy-bottomed pan until golden and fragrant (see photo above left). Remove them from the pan and let them cool.
• Chop the garlic and almond mixture (above right), or process in a blender or food processor to desired consistency. Set aside. I like mine to be on the chunky side and it’s one less thing to wash. :)

• Slice the leeks and remove any dirt and debris in between the layers.
• Cut the potatoes into irregular chunks by using the tip of a knife to dig into the potato and twist. Pieces should be about 1 to 1 1/2 inches (above left).
• Saute the leeks, add the potatoes, rice, and liquids. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes, until potatoes are fork tender.

• When the potatoes are fork tender, add the saffron to a small bowl along with 2 tablespoons of soup broth and let it seep for 2 minutes. Add the saffron to the soup.
• In a small bowl, add the chopped nut mixture and vinegar, and toss to mix.
• Add the nut mixture, reserving a little for garnish, and parsley to the soup (as shown below). Stir to combine.

And there you have it, pair with homemade crusty artisan bead or soft vegan naan and enjoy!

How To Store + Reheat

• Refrigerator: Leftovers can be stored in a covered container in the refrigerator for 5 – 6 days.
• Freezer: This soup freezes well for 2 – 3 months! My favorite way to freeze soup is in individual serving sizes using freezer-safe containers (affiliate link). You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating.
• Reheat: Simply re-warm on the stovetop over low heat or in the microwave using 30-second intervals, stirring in between intervals, until warm.

More Soup Recipes You’ll Love!

• Vegen Minestrone Soup
• Vegetable Quinoa Soup
• Hearty Lentil Soup
• Kale, Quinoa and White Bean Soup
• Vegan Mushroom Soup

If you try this saffron potato soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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