Roasted Potato Leek Soup

It’s soup season so I’m trying to make a different soup every week! I can’t even believe how long it’s been since I made a potato leek soup so I knew it was time to make it again.

This is the perfect time of year to break out the potato. They’re in abundance, everyone loves them and they really embrace the flavors around them. I really like roasting them to bring out the flavor even more. It’s a time consuming step, but I think it makes all the difference once you put the soup together. 

Less we forget about the leeks! While leeks tend to be most in season in the spring, they are still delicious and sweet this time of year. And mixing them with potatoes really is the perfect marriage. I just know you’re going to love this soup!

Oh! And this soup is begging for a big crusty piece of bread to be dipped in it. I like all breads, but if you’re short on time and don’t have time to get to the market, try making my popovers to dip into the soup. They’re delicious and easy to make! Happy eating!

Roasted Potato Leek Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 2 pounds golden potatoes, peeled and cut into 3/4-inch chunks
  • 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 6 – 7 cups chicken stock
  • 3/4 cup light cream
  • 8 ounces light cream cheese
  • 1/4 cup freshly grated Parmesan, plus extra for garnish

Directions

  1. Preheat the oven to 400 degrees.
  2. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 30-35 minutes, turning them with a spatula a few times during cooking, until very tender.
  3. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.img_6464_jpg
  4. In batches, transfer the roasted vegetables to a food processor adding the pan liquid and about 5 cups of the chicken stock to make a puree (alternatively, you could mix everything together in a stock pot using an immersion blender). Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 – 2 cups of stock to make a thick soup. Add the cream, cream cheese, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.img_6465
  5. When ready to serve, reheat the soup gently and whisk in 1/4 cup of Parmesan. Serve hot. Enjoy! img_6480_jpg

Recipe slightly adapted from Ina Garten on foodnetwork.com.

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