Roasted Potato Leek and Garlic Soup
Cozy Up with Creamy Roasted Potato Leek and Garlic Soup
As the weather cools, there’s nothing quite as comforting as a warm bowl of soup. And this Roasted Potato Leek and Garlic Soup isn’t just any soup – it’s a velvety, flavorful experience that will have you coming back for seconds (and thirds!). We’ve taken the classic French flavors of potato and leek and elevated them with the sweetness of roasted garlic and a touch of dry white wine.
This soup is surprisingly easy to make, despite its sophisticated taste. Roasting the potatoes and leeks brings out their natural sweetness and creates a depth of flavor that simmering alone simply can’t achieve. The addition of crème fraîche at the end adds a lovely tang and richness, making it truly decadent.
What makes this soup special?
- Roasted Flavor: Roasting the vegetables is key! It concentrates their flavors and adds a beautiful caramelized note.
- Creamy Texture: The combination of heavy cream and crème fraîche creates a luxuriously smooth and velvety texture.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Versatile: Perfect as a starter, a light lunch, or a cozy dinner.
Tips for the Best Soup:
- Don’t skimp on the roasting time: Allowing the potatoes and leeks to roast until golden and tender is crucial for developing their flavor.
- Use good quality stock: Homemade chicken stock is best, but a good store-bought variety will also work.
- Adjust the seasoning: Taste and adjust the salt and pepper as needed.
- Garnish with flair: A swirl of crème fraîche, a sprinkle of fresh herbs (chives or parsley work well), or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the crème fraîche and stir it in after reheating.
Q: Can I use a different type of potato?
A: Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes can also be used. Just be aware that they may result in a slightly less creamy soup.
Q: Is this soup vegetarian?
A: Yes, as written, this recipe is vegetarian. Ensure your chicken stock is vegetarian if you are strictly vegetarian.
Q: What wine pairs well with this soup?
A: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be a lovely pairing.
We hope you enjoy this comforting and flavorful Roasted Potato Leek and Garlic Soup! It’s the perfect way to warm up on a chilly day.
Roasted Potato Leek and Garlic Soup
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 3/4" chunks
- 3 leeks white and light green parts, cleaned, cut in half lengthwise and then in ½” slices
- 1/4 cup olive oil
- Salt
- Pepper
- 1/2 cup dry white wine plus extra for serving
- 6-7 cups chicken stock preferably homemade
- 3/4 cup heavy cream
- 8 ounces crème fraîche
- 1-2 heads roasted garlic
Instructions
- Preheat the oven to 400°.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper, and toss to coat.
- Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender and lightly golden.
- Remove the pan from the oven.
- Add the roasted vegetables to a pot and deglaze with white wine. Add chicken stock.
- Bring to a simmer and cook for 10 minutes.
- Blend until smooth.
- Stir in heavy cream and crème fraîche.
- Serve hot.
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