Potato Leek Soup - Vegan

• 2 Tbs. olive oil
• 1 Tbs. coconut oil
• 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
• 1 small onion, diced
• 1 tsp. coarse salt; more to taste
• 1 hearty sprig fresh thyme
• 1/2 bay leaf
• Small pinch saffron, crumbled
• Pinch cayenne
• 4 cloves garlic, thinly sliced
• 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
• 4 cups homemade or low-salt vegetable broth
• 2 Tbs. minced fresh flat-leaf parsley
• Crème fraîche, for serving
• Freshly ground black pepper to taste

In a heavy-based pot, heat the olive oil and coconut oil until quite hot. Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and vegetable broth. Increase the heat and bring to a boil. Reduce the heat to a bare simmer, cover, and cook until the potatoes are tender, about 15 minutes. Discard the thyme sprig and bay leaf. Transfer 1 cup of the soup to a blender to purée and then return the purée to the pot. Adjust the seasonings. Ladle into shallow bowls; garnish with the parsley, crème fraîche, and pepper.

(adapted from www.finecooking.com)