Roasted Potato Leek Soup

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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.

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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.

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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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Yum! I loved everything about this recipe. I too used an immersion blender instead of a food processor, which made for clean, hassle-free blending and a nice smooth texture. Those crispy shallots are ridiculously good. I had never used creme fraiche before in my cooking but definitely will again after this. Overall, a great, hearty soup, perfect for the winter time, and a definite keeper. Thanks, Ina! :

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One of the best soups I've ever had! Everyone I shared it with loved it and they keep begging me to make it again. Glad I read the reviews first and didn't roast the leeks the whole time because they started to char after about 35 minutes. The next day when I reheated the soup for lunch I added frozen peas and it was delicious! Thanks Ina for yet another awesome veggie recipe!!

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I loved everything about this soup; it was delicious and hearty and super flavorful. I cut the recipe in half because I was cooking for two, used a dry chardonnay, store-bought chicken broth, and substituted sour cream for the creme fraiche. The leeks got a little burnt and shriveled during the 40-45 minute roasting so next time I plan to add the thinner green parts to the roasting pan 15-20 minutes in. I used a stick blender instead of a food processor; it was super easy and the texture was great. I thought the recipe, as is, was too salty for my taste. Perhaps it was due to my store-bought chicken stock, but I would recommend you taste before salting, probably after adding the Parmesan, and add small amounts of salt at a time. The crispy shallots are definitely an important element to this soup but next time I would start them earlier or make those the day before- the whole process of heating your oil and frying them took longer than the soup from start to finish.

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Very hearty soup - I used an aged English cheddar in place of parmesan and it was awesome. The crispy shallots are SO worth it - They taste great but also make a very professional looking garnish. I love the arugula but if you're not a fan of that bitter/peppery flavor, omit it - maybe just chop chives on top for that touch of green color.

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I love Ina! I have liked everything I've tried of hers EXCEPT this recipe!! It was by far the worst thing I've ever made. It took time & money that I wish I had back! 3 family members tried to be kind but they said not even bacon could save this soup :(

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This is a delicious and easy recipe! The roasting brings a different flavor to typical potato soup. I didn't have argula so substituted baby spinach and it was still great. Also didn't have creme fraiche so substituted reduced fat cream cheese. It's a keeper!

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this was easy and we all loved it! This will be A new family favorite