Roasted Potato Leek Soup

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This is probably the best soup ever! Made it with homemade chicken stock (Ina's recipe and thought it definitely made it more flavorful. A definite make again. Loved the crispy shallots on top. A real hit!

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I loved it. Made it pretty much as instructed (a touch less creme fraiche, and now I feel confident enough to make changes. Yes, it is a milder flavor but there is a nice balance of flavors. Which is way the soup is so delicious and elegant. Plus, it's such a simple and versatile recipe that i can just have fun with it next time I'll make it. I gave this recipe five stars, but i have to admit, it felt a little labor intensive (even though it's in the oven for the most part... still, prepping, tossing every 10 min, cleaning... Bottom line, give it a try, you can't mess this up.

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I LOVE this recipe! The flavors are great and well developed. I used an immersion blender instead of a food processor and it worked just as well (and was easier except some of the arugula got stuck on it. Next time I'm going to take the stems off. I used a dry chardonnay for the wine and it was perfect. I made a half recipe because there's just two of us and it's easily enough for 4-5 people. Definitely a new favorite in our house!

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Yummy. Very easy and quick to make. Having been told lower my cholesterol, I substituted fat-free half 'n half and fat-free Greek yogurt for the cream and creme fraiche.

The next time I make it, I think I'll add little fresh rosemary to the roasting pan. It could use a little flavor punch.

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De-LISH! Made with cream cheese (1/2 pkg instead of creme fraiche and extra chicken stock in place of white wine. The flavor's abundant and there was plenty for a family of four. Make sure you have extra stock, though, because the next day it gets thicker and a little stock added can make it the right consistency. Crispy shallots and Parmesan cheese...you can't go wrong on this one! Enjoy!

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Ok, I am glad I didn't write this review after first tasting it. I agree with others that it was bland. But after letting it simmer for an hour, I sprinkled in a little Cajun seasoning and added two bay leaves. I served myself up a small bowl immediately (before the bay leaves could do anything and realized it had developed a very good flavor. I let it simmer for several hours, periodically adding some more chicken broth. It was delicious. I like it very much. The husband really liked it too. I served it to the kids without explaining what it was. They ate it all and served themselves seconds. I had planned to make the onions but it didn't happen. Next time.

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I watched the episode on TV the other day and was intrigued as soon as Ina said she was taking a classic soup and giving it an upgrade. Last month I decided to do the same thing with my classic potato soup, roasting the vegetables first. I thought this would give the soup more depth of flavor. It sure did and I have made it this way several times since. With this recipe I did not have Yukon gold potatoes, only new red potatoes. Did not have arugula, only flat leaf parsley. Did not have creme fresh. Other than that I followed the instructions and really enjoyed the flavor as well as the texture of the soup. I hadn't thought of adding wine to my soup before. It wasn't overpowering, just enough to add another layer of flavor. I will be making this again, (perhaps with all the original ingredients adding it to my winter soup rotation. Thanks Ina!!

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I usually love Ina's recipes but not this one. I followed the recipe exactly; the flavor was ok, but it was very mild and I couldn't get the potato and leeks to smooth out, so I had a grainy and chunky soup. I even went back to re check the recipe to see if I had left anything out.
For the money that I spent on the ingredients and the amount of time it took to make this soup, I have to say that I was disappointed and won't be making this recipe again.

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Absolutely Superb! I substituted just the green part of green onions (1 cup for the arugula, used cream cheese instead of creme fraiche, used light cream instead of heavy cream, added thyme,and 2 small bay leafs. I made my soup just a little more smooth. Turned out fantastic! Oh, and I don't drink alcohol, so I added 1/2 cup of chicken stock instead for that part of the recipe.

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Love this soup. Easy to make & throw together on Sunday afternoon & have for lunch the whole week!