2 leeks, white part only, chopped

4 cloves garlic, coarsely chopped

2 tablespoons (30 ml) butter

1 pinch of saffron

5 cups (1.25 litres) chicken broth

3 cups (750 ml) peeled and sliced yellow or orange carrots

2 cups (500 ml) peeled and cubed potatoes

1/4 cup (60 ml) 35% cream

Salt and pepper

Honey

In a large saucepan, soften the leeks and garlic in the butter with the saffron. Add the broth, carrots, and potatoes and bring to a boil.

Cover and simmer for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Add broth, if needed. Season with salt and pepper. Serve drizzled with honey.

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