Roasted Potato Leek Soup

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Very good! Roasted veggies than poured white wine on hot pan to scrape up bits. Poured everything into Dutch oven with chicken stock on low heat and used immersion blender. Added 3-4 tbs of light cream and left out sour cream just to make healthier. Seasoned with salt and pepper and served with grated parm cheese.

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I was really craving soup & I know that Ina's recipes are usually great. This review is more for my changed version of this recipe, but the roasting of the potatoes and leeks was just amazing. I skipped the arugula, & I didn't get the scrapings from the pan because I lined my pan for easy clean up. I roasted the veggies as instructed, added them to a pot on the stove after, with just a drop more of olive oil to get those flavor-y bits on the bottom of the pan. Then, I added a bit more than half the stock required & used my immersion blender, adding more stock as needed until I liked the texture. I finished up with some half and half for the dairy component, & seasoned to taste. I have to tell you, even with my omissions, it was to die for. I used five ingredients. I will never make potato leek soup w/o roasting again. This recipe is extremely malleable to what you have in your kitchen. It is fantastic & I only imagine that Ina's original recipe is equally phenomenal.

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This was the most bland and disappointing soup I have ever made. I spent so much time on this soup and it was a flop!

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Love this soup!! I wanted to change the flavor profiles for leftovers the next night... added gently sauteed mushrooms and finely diced Ragin Cajun medium heat Andouille sausage that had also been sauteed until slightly crisp. I topped it with crumbled Caesar flavored croutons and Parmesan cheese. Great second helping with a kicky twist. Actually might be even better!!

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This soup is delicious! After putting it in food processor and giving it a taste, I thought it was perfect. I couldn't see the need to add cream or creme fraiche and all those additional calories though a dollop of creme fraiche in the bowl works. Leeks do need to be sliced large enough so they don't get too brown or burnt edges. Perfect on a cold winter night

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these fried shallots simply blow my mind and the soup is as incredible as the topping. Little tip from my silly mistake, i for some reason broke apart the leek layers the first time while roasting them... yep they turned to burnt paper. Keep the 1in chunk of leek TOGETHER (probably goes without saying but this silly mistake made me pretty sad.

Otherwise SO simple and completely delicious!

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My family loves the recipe and roasting the potatoes and leeks lends a beautiful aroma to the house. I was originally intimidated by frying the shallots because of past experiences deep-frying, but it was totally worth it.

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I've made this soup several times now and it's a favorite. I just put the roasted potatoes/leeks directly into the blender with the liquids (don't bother with the stove top stuff to get the bits up. Saves a step and still tastes wonderful. I tried the crispy shallots only the first time I made it but haven't since because the soup is delicious without them. The roasted flavor completely transforms your ordinary potato leek soup!

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This is a great recipe. Every time I make this, it gets better and better!

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I served this fantastic soup to our dinner club (14 peopleand received rave reviews!! Most of us are excellent cooks so it waqs critically tasted.