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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.