Roasted Potato Leek Soup Recipe

Roasted Potato Leek Soup is a velvety, warming dish that takes the comfort of traditional potato soup to new heights by roasting the potatoes and leeks beforehand. Roasting brings out a rich caramelized flavor in the vegetables, adding depth and complexity you won’t get from boiling alone. It’s hearty, rustic, and naturally creamy without needing much dairy.

This soup is perfect for cozy weeknight dinners, meal prepping, or serving as an elegant starter at gatherings.

Why I Love This Recipe

• Roasting the veggies makes all the difference — the soup turns nutty, savory, and irresistibly flavorful.
• It’s comforting yet light, making it perfect for any season.
• It’s easy to make, budget-friendly, and naturally gluten-free.
• It’s creamy without heavy cream, making it lighter but still rich.

Why It’s a Must-Try Dish

• Roasting transforms simple ingredients into a luxurious, flavor-packed soup.
• It’s family-friendly, freezer-friendly, and endlessly customizable.
• Great for vegetarian, gluten-free, and dairy-free diets with minor tweaks.

Prep & Cooking Time:

• Preparation Time: 15 minutes
• Roasting & Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4–6
• Calories: ~250–300 per serving (depending on added cream or toppings)

Ingredients:

For Roasting:

• 4 medium Yukon gold or russet potatoes, peeled and cubed
• 2 large leeks, white and light green parts only, sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: 2 garlic cloves (leave skins on for roasting)

For the Soup:

• 1 tablespoon olive oil or butter
• 1 small onion, chopped
• 3–4 cups vegetable or chicken broth
• ½ cup heavy cream, milk, or unsweetened plant-based milk (optional)
• Salt and pepper to taste
• Chopped chives, green onions, or parsley for garnish
• Optional: crispy bacon or croutons for topping

Step-by-Step Preparation Method:

Step 1: Roast the Vegetables

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss cubed potatoes and sliced leeks with olive oil, salt, and pepper. Add garlic cloves if using.
3. Spread out evenly and roast for 25–30 minutes, turning once, until golden and tender.

Step 2: Sauté Onion

1. In a large pot, heat 1 tablespoon olive oil or butter over medium heat.
2. Add chopped onion and sauté for 5 minutes until soft and translucent.

Step 3: Combine & Simmer

1. Add the roasted potatoes, leeks, and garlic (remove garlic skins if used) to the pot.
2. Pour in 3 cups of broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.

Step 4: Blend the Soup

1. Use an immersion blender directly in the pot to puree the soup until smooth.
   • OR transfer in batches to a blender (carefully!) and blend until silky smooth.
2. Adjust thickness by adding more broth if needed.

Step 5: Finish the Soup

1. Stir in cream, milk, or plant-based alternative if using for extra creaminess.
2. Season with more salt and pepper to taste.

Step 6: Serve

1. Ladle into bowls and garnish with:
   • Chopped chives or herbs
   • Crumbled bacon or crispy leeks
   • Homemade croutons or a drizzle of olive oil

How to Serve

• Serve hot with crusty bread, grilled cheese, or a simple salad.
• Great as a starter for dinner parties or a main course on chilly evenings.
• Pairs beautifully with a glass of white wine or herbal tea.

Additional Recipe Tips & Variations

Tips:

• Clean leeks thoroughly; dirt often hides between layers.
• For a richer flavor, use roasted garlic instead of fresh.
• Make it thicker by adding more potatoes or thinner by adding extra broth.

Variations:

• Vegan: Use olive oil and plant-based milk.
• Add protein: Stir in shredded rotisserie chicken or crispy tofu.
• Herb boost: Add fresh thyme, rosemary, or bay leaves while simmering.
• Smoky touch: Add smoked paprika or chipotle for a bold flavor.

Freezing & Storage

Storage:

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.

Freezing:

• Freeze cooled soup in portions for up to 3 months.
• Thaw overnight in the fridge, then reheat on the stovetop with a splash of broth or milk to restore texture.

Special Equipment Needed

• Baking sheet for roasting
• Large soup pot
• Immersion blender or regular blender
• Ladle and knife

FAQ:

Q: Can I skip roasting the vegetables?
A: You can, but roasting adds depth and a sweet, nutty flavor that truly enhances the soup.

Q: Can I use red potatoes?
A: Yes, but Yukon gold or russets yield a creamier texture.

Q: Do I have to peel the potatoes?
A: Peeling is recommended for a smooth texture, but you can leave the skins on for a rustic finish (especially with Yukon golds).

Q: Can I make this soup in advance?
A: Definitely! It actually tastes even better the next day after flavors develop.

Conclusion

Roasted Potato Leek Soup is more than just a bowl of soup—it’s a bowl of comfort, warmth, and gourmet flavor made from humble ingredients. The roasting step elevates it beyond the ordinary, turning your kitchen into a cozy bistro.

Whether served for lunch, dinner, or a dinner party starter, this soup is guaranteed to please. It’s hearty, creamy (without excess cream), and deeply flavorful—a must-try dish for any soup lover.

Simple, soulful, and satisfying—one spoonful and you’re hooked.