New Potatoes With Leeks and Saffron

• 2 large leeks, thinly sliced (about 5 cups)
• 1 cup fresh vegetable stock
• 2 tablespoons butter
• 18 teaspoon saffron thread
• 1 12 lbs bliss potatoes, unpeeled (or red or new potatoes, any small thin-skinned potatoes)
• 1 tablespoon salt, plus
• 34 teaspoon salt, divided
• 13 cup heavy whipping cream

1. Place the leeks, stock, butter and saffron threads in a large skillet.
2. Bring to a boil over medium heat and gently boil 10-15 minutes or until the liquid evaporates and leeks are tender.
3. Watch pot carefully!
4. Remove from heat and cover.
5. Approximately 30 minutes before serving, place the new potatoes in a large pan; add 1 tablespoon of salt and add enough water to cover the potatoes.
6. Bring to the boil over medium-high heat; boiling 10-15 minutes or until potatoes are tender.
7. Reheat the leeks over medium heat.
8. Stir in the heavy cream and 1/4 teaspoon salt.
9. Bring to a simmer, DO NOT boil.
10. Drain the cooked potatoes and add to the leek mixture.
11. Toss the ingredients gently to combine.

leeks, vegetable stock, butter, saffron thread, potatoes, salt, salt, heavy whipping cream

Taken from www.food.com/recipe/new-potatoes-with-leeks-and-saffron-144572 (may not work)