Ina Garten Roasted Potato Leek Soup Recipe
Are you looking for a cozy meal? The Ina Garten Roasted Potato Leek Soup Recipe is perfect.
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.