Roasted Potato Leek Soup

Today we are making roasted potato leek soup.  Potatoes and leeks- how bad can that be? My husband Jeffery just loves this- somehow I get the feeling he may never eat any other type of soup again.  Meanwhile, all I eat is homemade chicken stock, arugula, and fennel all day long.  I just walk in my garden and hit Hampton bakeries and farmer’s markets in my free time.

That is my Ina Garten impression- I promise it’s much funnier in person. Now, I tease Ina with love. Her and all her cronies (TR anyone, am I right?) on Barefoot Contessa make me laugh quite a bit. While she may be unintentionally hilarious, Ina Garten also provides some delicious recipes, and I love her for it.

I am a lover of potato soups all around- give me any place that has potato soup, and I will try it. I have my favorites out at restaurants, but Ina’s roasted potato leek soup is my favorite to make at home.  Now the color may be a little offputting, but the soup itself is creamy, warm, and delicious. The leeks add another dimension of flavor to the soup, and the crème fraiche adds a delcious sour tang and richness. And it has cheese, need I say more?

Soup is perfect winter food that warms your belly up, so make this before winter is over Or, if you live in Texas like me, look up your weather forecast and make sure to make it on a day a cold front comes in.

ROASTED POTATO LEEK SOUP
Adapted from Ina Garten

INGREDIENTS

2 pounds gold potatoes, peeled and cut into 3/4 inch pieces
4 leeks, chopped
2-4 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups baby arugula
1/2 cup white wine
5 cups chicken stock
1/2 cup half and half
8 ounces crème fraiche
1/4 cup grated Parmesan
For topping: chopped green onions, crumbled bacon, Parmesan cheese

DIRECTIONS

Preheat oven to 400°F.

Place leeks in a large bowl and cover with water. Agitate the leeks, making sure to clean out all sand. With a slotted spoon, take leeks out of water and dry. On a baking sheet, combine leeks, potatoes, and olive oil. Toss and season with salt and pepper. Roast for 45 minutes, stirring every 15 minutes. Add arugula and toss. Roast for an additonal 5 minutes, until arugula is wilted.

Remove baking sheet from oven. Add 1/2 cup chicken stock and white wine to deglaze the pan. Transfer the potatoes mixture to a food processor or blender in batches. Puree until smooth, adding the chicken stock as needed. . Transfer to a large pot over low heat. Add any remaining chicken stock.  Use an immersion blender to continue to puree if needed. Stir in the half and half and crème fraiche.  Stir in Parmesan cheese.  Season with salt and pepper to taste.


Serve topped with green onions, crumbled bacon, and Parmesan cheese.  Serves 4-6.
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