1 Video | Photo: Roasted Potato Leek Soup Recipe
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
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.
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
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.
Yield: about 1/2 cup
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By seasiren421_7834186
Burbank, CA
on May 23, 2013
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Saw Ina prepare this today and I thought, I can make that Vegan and boy did I!!!!! I substituted low-sodium vegetable stock for chicken and eliminated all the cream and cheese. Instead, I used a couple dollups of Tofutti's "Better Than Cream Cheese," but only as a time saver. Next time, I'll make a batch of heavy cashew cream, which is far healthier. I'm sure I didn't measure the wine, LOL, definitely used more.
I can't wait for my husband to come home to this, have to say, it's been awesome converting my favorite star's recipes to plant-based, it's a lifestyle that doesn't need to not be delicious!
OH, I also used an immersion blender. I'm sure it would have been faster in the processor, but too much stuff to wash after... And be careful roasting the leeks, they go far faster, so I removed them sooner than the 45 minutes for the potatoes.
By sandart
NJ
on May 20, 2013
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I suggest to use an immersion / stick blender instead of a food processor it's much easier & saves time. I made the recipe nearly as written except I only had 'Kale' on hand in place of baby arugula. So I roasted the Kale for the 45 min. along with the potatoes & Leeks. I Roasted all the veggies together in a giant huge Lodge iron frying pan instead of a sheet pan which was easier & less messy and awkward to deglaze. The soup is thick & satisfying, & hearty and will be nice during the cold months {although the day I made it, it was 75* outside. Good served with some crusty buttered bread. I didn't make the shallots to go on top because I didn't have any on hand.
By howarc1
ST. LOUIS, MO
on April 12, 2013
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Another hit from Ina! Wowie...this is delicious! Reading the reviews below, I roasted the potatoes for about 15-20 minutes before I added the leeks. I didn't have arugula or creme fraiche so I used peppery pea shoots and low-fat greek yogurt instead. I also blended using an immersion blender. Added quite a bit of kosher salt and pepper. So good I don't even mind that it's 40 degrees in mid-April!
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