Roasted Potato Leek Soup

I made this soup the other night with our potatoes from the garden, so I can freeze it and have it to pull out for dinner on those chilly winter nights to come.  I’m not so sure any of it is going to make it to the freezer.  Can’t. Stop. Eating. It.  Even with the weather so warm right now, and usually I don’t care for hot soup in the summer, I’ve been enjoying it for lunch and dinner.

So comforting, soothing, heartwarming, creamy, and flavorful.  I basically did Ina Garten’s recipe from my cookbook, Back to Basics, and changed it up a little.



The roasted potatoes and leeks, sauteed shallot and garlic, white wine, chicken broth, parmesan, whole milk, parmesan, and a sprinkling of thyme and parsley all make for the best flavor!  Really, if you plan on making potato soup sometime soon, you’ve got to cook this one up!

::Roasted Potato Leek Soup::

3-4 lbs potatoes, cut in 3/4″ cubes (ideally yukon golds, but I used russets and reds from our garden)
3 leeks, cleaned and chopped
1/3 c. olive oil
Spread the potatoes and leeks out in a single layer on 3 baking sheets, drizzle well with olive oil and s+p and toss.  Roast at 400 F for 35-40 min.

3-4 T olive oil
2 shallots, chopped
3-4 garlic cloves, minced
3/4 c. dry white wine
2 qts. chicken broth
4-6 c. whole milk
4 T. parmesan, grated

In a large stockpot heat the olive oil, add in shallots, then garlic and saute til a few min., then toss in two sheet pans of the roasted veg, setting aside the third pan for later.  Saute only a couple min., pour in white wine and let cook a few min.  Add about 1 qt of broth (enough to make it thin enough to puree).  Use an immersion blender to puree the mixture in the pot (or puree batches of it in a food processor).  After it’s all pureed in the pot, heat back up, add in 4-6 c. whole milk (or cream), parmesan, and sprinkle in 1 T. fresh or dried thyme, fresh parsley, and s+p to taste.  Do not let it get to a full boil, but a gentle simmer.  Add in the last baking sheet of roasted potatoes and leeks to the pureed soup, stir up and enjoy! 

We have now pulled out all of our potatoes from the garden, I think I will make another pot of this to have more to freeze.  It is so nice to have homemade soup in the freezer on those winter evenings where soup just sounds perfect, or those weeknights that you just don’t feel like cooking.  =)

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2 responses to “Roasted Potato Leek Soup

  1. Looks Delish…I’ll bet it’s better than my homemade potato soup!

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