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Saffron potato leek soup

Elevate your potato leek soup by adding a pinch of Moonflowers saffron. It’s savory, healthy and easy to make. This soup recipe is very simple and easy to customize, you may add ingredients that you like and make it either more elevated or just simple.  

If you’re cooking this saffron potato leek soup for guests, you may want to fry shallots or garlic chips and sprinkle on top. You could also add slivered almonds on top to give it a crunch. A dash of labne or sour cream would also enhance the flavors of this saffron potato leek soup. If you’re looking for a low calorie homemade soup, don’t add anything else but keep it simple. 

Prep time: 10 minutes 
Cook time: 50 minutes 
Serves 4-6 persons  


  • 2 pounds of organic Yukon gold  
  • 2 small Leeks 
  • ½ cup of Rice  
  • 1 pinch of Moonflowers saffron (15 threads) 
  • 6 cups Vegetable broth  
  • Maldon sea salt 
  • Freshly cracked Black pepper  
  • 2 tablespoons Olive oil 
  • 4-6 large garlic cloves, minced 
  • 2 teaspoons of apple cider or white wine vinegar 
  • Two tablespoons of chopped parsley or cilantro  
  • Cut the potatoes into irregular chunks until you have 1 ½ inch of chunks of potatoes. Peeling the potatoes is optional.  
  • Heat oil in a heavy pot over medium heat, add your garlic, stir frequently until golden for about 3-4 minutes. Then transfer your garlic to a bowl to cool slightly.  
  • Add the sliced leeks and two tablespoons of water to the same pot and cook, stir occassionaly until the leeks are softened for about 5 minutes.  
  • While your pot is still simmering on medium-low heat, add the potatoes, vegetable broth and rice. Season the soup with salt and pepper to taste. Cover your pot with the lid and let it simmer for about 40-45 minutes.  
  • Meanwhile, use a mortar and pestle to grind the saffron with a pinch of salt. You may also just add the whole saffron threads to the soup. Stir the soup to see if it has thickened, continue to cook it.  
  • Now you may add the remaining ingredients, vinegar, parsley or cilantro and cook for a minute.  
  • Taste the soup for seasoning, if needed add more salt or vinegar. 
  • Upon serving you may pair the saffron potato leek soup with toasted sourdough bread or even better with a grilled cheese sandwich. Enjoy! 


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