roasted potato and leek soup

Olvin

3 min read

·

12-01-2025

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This creamy, comforting roasted potato and leek soup is more than just a simple weeknight meal; it's a culinary hug in a bowl. The roasting process intensifies the natural sweetness of both potatoes and leeks, creating a depth of flavor that far surpasses a simple boiled version. This recipe elevates the classic, offering a sophisticated yet approachable dish perfect for any occasion.

Why Roasting Makes All the Difference

Many potato and leek soup recipes rely on boiling or simmering the vegetables. While this method is quick, it often results in a somewhat bland final product. Roasting, however, transforms the vegetables. The high heat caramelizes the sugars, creating a rich, nutty flavor and a beautiful golden-brown color. This process also concentrates the flavors, resulting in a far more intense and satisfying soup.

Ingredients You'll Need:

• 2 lbs Yukon Gold potatoes, peeled and cubed – Yukon Golds are ideal for their creamy texture and buttery flavor. Other waxy potatoes will work well too.
• 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed – Thorough washing is crucial to remove any grit from the leeks.
• 4 tablespoons olive oil – Use a good quality olive oil for the best flavor.
• 1 large onion, chopped – Adds another layer of sweetness and depth.
• 6 cups vegetable broth – You can substitute chicken broth for a richer flavor.
• 2 cups milk or cream – Cream creates a richer, more luxurious soup, while milk offers a lighter alternative.
• 2 cloves garlic, minced – A touch of garlic adds a savory note.
• Salt and freshly ground black pepper – To taste.
• Fresh thyme sprigs – Optional, but adds a wonderful herbaceous aroma.
• Optional Garnishes: Fresh chives, crème fraîche, a drizzle of olive oil, crispy fried leeks.

Step-by-Step Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the potatoes, leeks, onion, and garlic with olive oil, salt, and pepper on a large baking sheet. Roast for 30-40 minutes, or until the potatoes are tender and slightly golden brown, stirring halfway through.

2. Simmer the Soup: Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and thyme (if using). Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.

3. Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if necessary.

4. Stir in the Milk/Cream: Return the blended soup to the pot. Stir in the milk or cream and heat through. Do not boil.

5. Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish as desired.

Tips for the Perfect Bowl:

• Don't overcrowd the baking sheet: Ensure the vegetables have enough space to roast properly. Use two baking sheets if necessary.
• Wash the leeks thoroughly: This is essential to remove any sand or grit.
• Taste and adjust seasoning: Seasoning is crucial. Taste the soup before serving and adjust the salt and pepper accordingly.
• Get creative with garnishes: A sprinkle of fresh chives, a dollop of crème fraîche, or some crispy fried leeks can elevate this soup to the next level.

Serving Suggestions:

This roasted potato and leek soup is a delicious and versatile dish. It's perfect as a starter for a dinner party, a comforting lunch, or a satisfying light supper. Pair it with a crusty bread for dipping, a simple salad, or grilled cheese for a truly indulgent meal.

This recipe offers a delicious and satisfying meal that’s both simple to make and incredibly flavorful. The roasting technique elevates the classic potato and leek soup to a whole new level, making it a recipe you’ll want to make again and again. Enjoy!