Saffron Vichyssoise
| Yield: | 8 Servings |
| Categories: | Soups |
| 4 | c | Leeks, chopped, washed Well and drained (use the White and pale green only) |
| 1 | c | Onion, finely chopped |
| 1 | c | Celery, sliced thin |
| 1 | c | Carrots, sliced thin |
| 3/4 | ts | Dried thyme, crumbled |
| 1 | Bay leaf | |
| 1/4 | c | Unsalted butter (1/2 stick) |
| 2 | lg | Russet potatoes (about a pound) |
| 1/2 | ts | Saffron threads, crumbled |
| 2/3 | c | Dry white wine |
| 4 | c | Chicken broth |
| 2 | c | Water |
| 3/4 | c | Half and half |
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