Details
6 to 8
35 mins
1 hr 35 mins
Roasted Potato Leek Soup: A Creamy, Cozy Bowl of Comfort!
Craving a warm, creamy soup that’s both hearty and comforting? Our Roasted Potato Leek Soup is the perfect blend of rich, roasted potatoes and the delicate, savory flavor of leeks, all simmered to perfection for a velvety smooth finish. It’s the ultimate bowl of cozy goodness that will warm you up from the inside out!
Why you’ll love this recipe:
- Rich, Roasted Flavor: The potatoes are roasted to bring out their natural sweetness, while the leeks add a subtle depth of flavor that takes this soup to the next level.
- Velvety Smooth Texture: Blended to creamy perfection, every spoonful of this soup is pure comfort. It’s thick, smooth, and just the right amount of hearty.
- Simple, Wholesome Ingredients: With just a few basic ingredients—potatoes, leeks, and a touch of cream—this soup is easy to make but incredibly satisfying.
- Perfectly Cozy: Whether it’s a chilly evening or you just want something soul-soothing, this roasted potato leek soup is a go-to for cozy meals that hit all the right spots.
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Ingredients
2 pounds Yukon gold 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 good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
- Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Directions
- Preheat the oven to 400 degrees F.
- 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 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. 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.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. 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 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Roasted Potato Leek Soup is the perfect combination of simple ingredients, rich flavors, and creamy texture. It’s a comforting classic that’s sure to become a favorite in your recipe rotation. Serve it up with a warm slice of crusty bread, and you’ve got yourself the ultimate cozy meal!
