Are you looking for a cozy meal? The Ina Garten Roasted Potato Leek Soup Recipe is perfect.
It is warm, creamy, and very delicious. Many people love this Ina Garten Roasted Potato Leek Soup Recipe because it is simple.
It uses basic ingredients from your kitchen. You will learn how to make Ina Garten Roasted Potato Leek Soup easily.
This soup has a deep, rich flavor. Roasting the vegetables makes them taste sweet.
It is a great dish for cold nights. Your family will ask for seconds every time. Let’s explore this amazing Ina Garten Roasted Potato Leek Soup Recipe together.
You will love every single spoonful of it.
When I First Introduced to Ina Garten Roasted Potato Leek Soup
I first found this recipe on a rainy Sunday. I wanted something hot and filling. I saw Ina Garten making it on TV.
She made it look so effortless and fun. I tried it in my own kitchen that night. The smell of roasting leeks filled my home.
It felt like a big, warm hug. My kids even loved the green bits! Now, it is a staple in our house. It is the best comfort food I know.
I always share it with my close friends. Everyone asks for the secret to the flavor. The secret is definitely roasting the potatoes first.
It changes the whole soup for the better.
Equipment List
- A large sheet pan.
- Sharp kitchen knife.
- A large soup pot or Dutch oven.
- A blender or immersion blender.
- Measuring cups and spoons.
- A wooden spoon for stirring.
- Cutting board.
Ingredients You Need for Ina Garten Roasted Potato Leek Soup
Gather these ingredients for Ina Garten Roasted Potato Leek Soup:
- 2 pounds Yukon Gold potatoes (peeled and diced).
- 4 large leeks (white and light green parts).
- 1/4 cup good olive oil.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 6 cups chicken stock (low sodium is best).
- 1 tablespoon minced garlic.
- 1/2 cup heavy cream.
- 1 tablespoon fresh chives (chopped for garnish).
- 1/2 cup grated Parmesan cheese (optional).
Step-by-Step Guide
1. Prep the Vegetables
Wash the leeks very well. Soil often hides in the layers. Slice them into thick rounds. Peel your potatoes carefully. Cut them into 1-inch cubes.
2. Roast the Veggies
Place potatoes and leeks on a sheet pan. Toss them with olive oil. Add salt and pepper. Spread them in a single layer. Roast at 400 degrees for 45 minutes.
3. Start the Soup Base
Put the roasted veggies in a pot. Add the minced garlic. Pour in the chicken stock. Let the mixture simmer for 10 minutes.
4. Blend the Soup
Use an immersion blender in the pot. Blend until the soup is very smooth. You can also use a regular blender. Work in small batches if using a blender.
5. Add the Cream
Turn the heat to low. Stir in the heavy cream slowly. This makes the soup very velvety. Do not let it boil now.
6. Season and Serve
Taste the soup first. Add more salt if needed. Ladle into warm bowls. Top with fresh chives and cheese.
Tips to Make the Best Ina Garten Roasted Potato Leek Soup
- Clean leeks well. Soak sliced leeks in cold water.
- Use Yukon Gold. These potatoes stay creamy and buttery.
- Don’t skip roasting. Roasting adds a nutty, sweet taste.
- Check for thickness. Add more stock if it is too thick.
- Use fresh herbs. Fresh chives add a nice pop of color.
- Warm your bowls. This keeps the soup hot longer.
- High-quality oil. Good olive oil improves the roasting process.
FAQs about Ina Garten Roasted Potato Leek Soup
Can I make this soup vegan?
Yes. Use vegetable stock and coconut milk instead.
How long does it stay fresh?
It lasts 4 days in the fridge. Keep it covered.
Can I freeze this potato soup?
Yes. Freeze it without the heavy cream. Add cream later.
What if I don’t have a blender?
Use a potato masher for a chunky style. It works well.
Can I use red potatoes?
Yes. But the texture will be slightly different.
Final Thoughts
The Ina Garten Roasted Potato Leek Soup Recipe is a true classic. It turns simple vegetables into a fancy meal.
You don’t need to be a chef to make it. Just follow the steps and enjoy the process. It is healthy, filling, and very satisfying.
This recipe brings people together at the table. I hope you enjoy making it as much as I do.
It is truly the king of all winter soups. Happy cooking to you and your family!
Would you like me to suggest some tasty side dishes that pair well with this soup?
Ina Garten Roasted Potato Leek Soup Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced.
- 4 large leeks white and light green parts.
- 1/4 cup good olive oil.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 6 cups chicken stock low sodium is best.
- 1 tablespoon minced garlic.
- 1/2 cup heavy cream.
- 1 tablespoon fresh chives chopped for garnish.
- 1/2 cup grated Parmesan cheese optional.
Instructions
Prep the Vegetables
- Wash the leeks very well. Soil often hides in the layers. Slice them into thick rounds. Peel your potatoes carefully. Cut them into 1-inch cubes.
Roast the Veggies
- Place potatoes and leeks on a sheet pan. Toss them with olive oil. Add salt and pepper. Spread them in a single layer. Roast at 400 degrees for 45 minutes.
Start the Soup Base
- Put the roasted veggies in a pot. Add the minced garlic. Pour in the chicken stock. Let the mixture simmer for 10 minutes.
Blend the Soup
- Use an immersion blender in the pot. Blend until the soup is very smooth. You can also use a regular blender. Work in small batches if using a blender.
Add the Cream
- Turn the heat to low. Stir in the heavy cream slowly. This makes the soup very velvety. Do not let it boil now.
Season and Serve
- Taste the soup first. Add more salt if needed. Ladle into warm bowls. Top with fresh chives and cheese.
Notes
- Clean leeks well. Soak sliced leeks in cold water.
- Use Yukon Gold. These potatoes stay creamy and buttery.
- Don’t skip roasting. Roasting adds a nutty, sweet taste.
- Check for thickness. Add more stock if it is too thick.
- Use fresh herbs. Fresh chives add a nice pop of color.
- Warm your bowls. This keeps the soup hot longer.
- High-quality oil. Good olive oil improves the roasting process.
