Roasted Potato Leek Soup (Ina Garten Back To Basics) Recipe

Name: Roasted Potato Leek Soup (Ina Garten Back To Basics)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks; 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks); 1/4 cup olive oil; kosher salt & freshly ground black pepper; 3 cups baby arugula, lightly packed; 1/2 cup dry white wine, plus extra for serving; 6 -7 cups chicken stock, preferably homemade; 3/4 cup heavy cream; 8 ounces creme fraiche; 1/4 cup freshly grated parmesan cheese, plus extra (to garnish); crispy shallot (see under separate Crispy Shallots ( Ina Garten Back to Basics) Crisy Shallots for it ) (optional)

Servings: persons

2 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup olive oil
kosher salt & freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 -7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated parmesan cheese, plus extra (to garnish)
crispy shallot (see under separate Crispy Shallots ( Ina Garten Back to Basics) Crisy Shallots for it ) (optional)

1
Preheat oven to 400 degrees.
2
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
3
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, cream fraiche, 2 teaspoons salt and 1 teaspoon pepper and check the seasonings.
4
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and Crispy Shallots, if using.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks, 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks), 1/4 cup olive oil, kosher salt & freshly ground black pepper, and more.

Yes, Roasted Potato Leek Soup (Ina Garten Back To Basics) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potato Leek Soup (Ina Garten Back To Basics)

How did you like this recipe?

Frequently Asked Questions