Roasted Potato Leek Soup
Show: Barefoot Contessa
Episode: Comfort Classics Closeup
Rate This RecipeRead users' reviews (147)
- Recipe categories: Potato, Leek,
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Total Reviews: 147
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By dmetter_12655218
Exton, 78
on February 14, 2010
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I didn't tell the kids that the leeks were in it and they ate every drop! but presentation helps and this is the best: http://www.youtube.com/watch?v=G7NztgwB1Pg
By AllysontheCookist
Raleigh/Durham, NC
on February 10, 2010
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The white wine adds such good flavor (I may have put in a couple of extra tsps. A bit entailed with the prep, but such a delicious soup. Perfect for a winter day!
By cheri.berri_126...
Prattville, 39
on January 30, 2010
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Very easy to make and tastes so luxurious. Made this for my family and they all want the recipe!
By bob_audra1_8702476
Hays, Ks
on January 16, 2010
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It was a great soup! It was really good because we didn't add any wine. It makes it taste better. Even my picky little brother ate it.
By FairfieldFoodie
Weston, CT
on January 10, 2010
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I love this soup.. since I try to watch fat, I omitted the creme friache and used a little cream only. The soup was still superb. The arugula makes this dish not only tasty, but adds that color.
By rebeccamitchell...
marietta, GA
on January 06, 2010
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My kids (aged 3, 8 and 10 and husband ALL had at least two bowls of this. I didn't have leeks so I quartered a couple of onions. I didn't have creme fraiche or shallots so I skipped them. Fearing a "boring" outcome, I desperately added about a third of a cup of sour cream.
I did not make my own broth (Ina?! Seriously???!!! Who the hell has time for that???!. Also, per some of the earlier commenters I threw a couple of cloves of garlic in the pan 10 minutes before it was done. I DID use the arugula, even though I had very little faith that it would add anything to the recipe. I was wrong!! It was very, very good. I used my immersion blender for this as well, which did a great job. Restaurant perfect?? Probably not. Good enough for the likes of me?? Absolutely! :
I baked a few slices of ciabatta bread with grated parmesan cheese on it...that pretty much brought the house down. I would definitely make this again and am, as I type, mentally adding it to my rotation of crappy weather dishes.
By bethrsmith
on December 29, 2009
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Made this exactly as written and my friends are calling it their new favorite soup. Really delicious. Just sauteed the shallots in butter until crispy--fabulous.
By jackieb53
Nashville, TN
on December 28, 2009
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This soup is outstanding. I did make a couple of minor changes though. I don't like arugula so I just left it out and I didn't have any creme fraiche so I used a cup of the heavy cream instead of just 3/4 cup and added 3 tablespoons of butter for richness. For the wine, I used a sauvignon blanc. YUMMY! I think roasting the vegetables is what gives this soup so much flavor. Ina, you rock!!
By Stevethetrooper
Seattle
on December 24, 2009
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We made this soup once before, and we loved it! We made it a second time today, and it was even more delicious! The only changes we made were that we used more heavy whipping cream instead of creme fraiche, and we couldn't find leeks, so we used scallions and red onions.
By theborgrons_124...
Elizabethtown, 56
on December 12, 2009
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I love french cooking. There is always so much to cook. I could not find creme fraiche so I made my own( you can look up a recipe for it.It was so good i even made it twice already, which is unusual for me.