This warm and comforting roasted potato leek soup is a perfect mix of creamy and savory goodness. The potatoes and leeks roast to bring out their natural sweetness, making each spoonful delightful!
I love how easy it is to whip up a batch of this soup. The flavors get better as it sits, so leftovers are like a tasty treat waiting for you. Plus, it’s great with a crispy baguette on the side! 🍞
Key Ingredients & Substitutions
Leeks: The main flavor star! Choose large, fresh leeks with crisp, green tops. If leeks aren’t available, you can substitute with green onions or shallots, but the taste will differ slightly.
Yukon Gold Potatoes: I love Yukon Golds for their buttery texture and flavor. However, you can use Russet potatoes or red potatoes as alternatives. Just keep in mind that texture may change slightly.
Chicken Stock: For a vegetarian option, vegetable stock is great! I even suggest homemade stock for the freshest taste, or low-sodium versions if you’re watching your salt intake.
Heavy Cream: If you want to lighten the soup, use half-and-half or milk, but note that it won’t be as rich and creamy. A dairy-free option, such as coconut milk, works too, just keep in mind it will change the flavor profile.
How Do I Achieve the Perfectly Roasted Potatoes?
Roasting potatoes is all about achieving that golden-brown crispiness! Here’s how to get it just right:
- Preheat your oven to 400°F (200°C) for even cooking.
- Spread diced potatoes on a baking sheet in a single layer; don’t overcrowd them.
- Drizzle with olive oil and toss to coat well—this helps with crispiness.
- Toss them halfway through cooking to allow even roasting. Look for a nice golden color!
Trust me, roasting adds amazing flavor and texture that enhances the soup.
Ina Garten’s Roasted Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 4 large leeks (white and light green parts only), cleaned and sliced
- 4 large Yukon Gold potatoes, peeled and diced
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 cups water
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- Salt and freshly ground black pepper, to taste
For Garnish:
- Croutons
- Crispy fried shallots or onions
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This recipe takes about 50-60 minutes to prepare and cook. You’ll spend around 10 minutes getting things ready and adjusting the ingredients, and about 40-50 minutes for roasting and cooking the soup. The end result is a delicious, creamy soup that’s worth every minute!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is crucial for perfectly roasted potatoes!
2. Roast the Potatoes:
Take your peeled and diced Yukon Gold potatoes and place them on a large baking sheet. Drizzle them with olive oil and give them a good toss to coat them evenly. Roast in the oven for about 30-40 minutes, or until they are golden and tender. Remember to turn them once halfway through to ensure even cooking.
3. Prepare the Leeks:
While your potatoes are roasting, melt the unsalted butter in a large pot over medium heat. Once melted, add your cleaned and sliced leeks, stirring occasionally. Cook them until they’re soft and translucent—this should take about 10-15 minutes. Be careful not to let them brown!
4. Combine Ingredients:
Once your potatoes are perfectly roasted, add them to the pot with the leeks. Next, pour in the chicken stock and water. Bring this mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This will help all the flavors come together beautifully!
5. Blend the Soup:
After simmering, it’s time to puree the soup! Use an immersion blender to blend until it’s smooth, making sure to leave some texture for heartiness. If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender. Just be cautious with hot liquids!
6. Add the Cream:
Stir in the heavy cream and season your soup with salt and freshly ground black pepper to taste. Gently heat through—make sure not to boil after adding the cream as this can change the texture.
7. Serve and Garnish:
Dish up your lovely soup while it’s still hot! Garnish with crispy fried shallots or onions, golden croutons, and a sprig of fresh rosemary if you like. This not only adds flavor but makes it look extra special!
This creamy, comforting soup showcases the earthy sweetness of leeks and the rich, roasted flavor of potatoes, making it perfect for a cozy meal!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Golds are recommended for their creamy texture, you can also use Russet potatoes or red potatoes if needed. Just keep in mind that the flavor and texture may vary slightly.
Can I Make This Soup Vegan?
Yes! Simply substitute the chicken stock with vegetable stock and use a plant-based cream alternative, such as coconut milk or cashew cream, to achieve a creamy texture without dairy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally for an even temperature.
What Can I Use Instead of Heavy Cream?
If you want a lighter version, you can use half-and-half or milk. For a non-dairy option, try unsweetened almond milk or coconut cream, keeping in mind that flavors may change slightly.
