Main Course,  Recipes

Roasted Potato and Leek Soup

March 29, 2010

While it may technically be spring, I’m well aware that many parts of the country are still buried under snow or at least suffering with chilly temperatures. This recipe for Roasted Potato and Leek Soup should help banish any chill and fill the house with a savory aroma that will be sure to make everyone feel warm and toasty. The roasting of the main vegetables (potatoes, leeks and garlic) add a depth of flavor you just don’t get by simply boiling them.

The soup is also versatile;  it’s already hearty, but if you want a richer finish, whisk in some cream at the end. It can even be served cold, a la Vichyssoise, which is my husband’s favorite soup of all time. In fact, even though I created this soup to be vegan, he bought some cream and chives, and ate it cold for lunch for 3 days straight after we had it served hot on the first night.
I garnished the soup with a little extra virgin olive oil, but it would also be good with a dollop of sour cream, Greek yogurt, a drizzle of herbed oil, or as my husband prefers, with good old fashioned heavy cream and a sprinkling of chives. Finally, for a non-vegetarian version, garnish with diced crispy bacon.

Recipe: Roasted Potato and Leek Soup
Print Recipe in PDF

3 lbs russet potatoes, peeled and diced 1″
1 bu Leeks, cleaned and sliced
5 cloves garlic
2 Tbsp olive oil
4-5 sprigs of rosemary
salt and pepper
64 oz stock*

* stock: I used 1/2 vegetable stock and 1/2 water to keep the soup vegan, but you could also use a good quality (preferably home made) chicken stock.

Preheat oven to 350 degrees.

1. Peel and dice the potatoes. Slice the leeks in half lengthwise, cutting away the very dark green tough top pieces. Cut them into 1/2” slices and rinse with cold running water in a colander.

2. Toss the potatoes, leeks and garlic in a large bowl with the olive oil. Season with salt and pepper and spread out into a roasting pan. Add in the sprigs of rosemary.

3. Roast for about 40 minutes, until the potatoes are a golden brown and tender. They don’t have to be extremely soft because they are going to cook more in the soup.

4. Remove the pan from the oven and discard the springs of rosemary. Transfer the potato/leek mixture to a large soup pot. Add the stock/water and bring to a simmer. When the potatoes are soft enough to mash with a fork turn off the heat.

5. Puree the soup.  I used a stick blender (similar to this Cuisinart CSB-76 Smart Stick Hand Blender) but you can also puree in a regular blender, just let the soup cool a bit first so that it’s not too hot going into the blender. Season with salt and pepper to taste. If you plan on freezing any of this soup and you want to add cream, add it when it gets reheated. Garnish with any of the suggestions above.

 

You May Also Like

Cannellini Bean Soup with Beef, Roasted Eggplant and Orange Gremolata
Cannellini Bean Soup With Beef, Roasted Eggplant and Orange Gremolata
December 7, 2011
Cucumber Salad
Quick Pickled Cucumber Salad with Coriander Seed
August 20, 2020
Fresh Three Bean Salad
August 30, 2010

19 Comments

Make my day! Leave a comment.