Leek and Potato soup

3 Tbsp extra virgin olive oil
4 large leeks
6 cups chicken consommé, or vegetable broth
2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
2 medium zucchini, diced
1 tsp saffron threads
1 tsp sea salt, to taste
2 sprigs fresh thyme or 1/2 tsp dried thyme
1 bay leaf
Pepper, to taste
1 cup white wine 

Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

Place the slices in a bowl of cold water and wash thoroughly, then drain.

In a 3-4 quart thick-bottomed pot, warm the oil over medium heat, add the chopped leeks and stir to coat.

Cover the pot, reduce the heat to low and cook for 10 minutes until the leeks are softened.

Add the broth, potatoes, zucchini, saffron, bay leaf, thyme, and a teaspoon of salt to the pot.

Increase the heat to high and bring soup to a simmer. Lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.

Add the white wine, cover the pot and cook over medium heat for 10 minutes.

Remove and discard the bay leaf and thyme sprig. Using an immersion blender or a standing blender, blend soup in three batches. 

Croutons: 
1/2 loaf of baguette or crusty sourdough, cut into cubes
3 tablespoons extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt

Preheat oven to 400°F.

In a medium bowl, toss croutons with olive oil and seasonings.

Place on a parchment lined sheet pan.

Bake for 15 minutes or until golden.