Roasted Potato Leek Soup
Cozy Up with Creamy Roasted Potato Leek Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Roasted Potato Leek Soup that’s guaranteed to become a fall and winter staple. This isn’t your average potato leek soup – roasting the potatoes and leeks first deepens their flavor, creating a truly exceptional and velvety smooth texture.
This soup is surprisingly easy to make, despite its sophisticated taste. The roasting process brings out the natural sweetness of the vegetables, while the thyme and garlic add layers of aromatic complexity. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a special occasion.
What makes this soup special?
- Roasted Flavor: Roasting the potatoes and leeks elevates the flavor profile, creating a richer, more complex taste.
- Creamy Texture: The soup is naturally creamy without needing to add any cream – the potatoes and leeks do all the work!
- Simple Ingredients: You likely already have many of the ingredients on hand.
- Versatile: This soup pairs beautifully with crusty bread, a side salad, or a grilled cheese sandwich.
Tips for the Best Roasted Potato Leek Soup:
- Don’t skimp on the roasting: The longer the vegetables roast, the more flavor they’ll develop. Look for a nice golden-brown color.
- Use good quality chicken broth: The broth is the base of the soup, so choose one that you enjoy the taste of.
- Adjust the seasonings: Taste the soup as you go and add more salt, pepper, or thyme as needed.
- Garnish generously: The reserved roasted leeks and fresh thyme leaves add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the chicken broth with vegetable broth.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: Can I add other vegetables to this soup?
A: Yes, feel free to experiment! Carrots, celery, or parsnips would all be delicious additions.
Q: What kind of potatoes are best for this soup?
A: Yukon Gold or Russet potatoes work well. Yukon Golds will give you a creamier texture, while Russets will be slightly fluffier.
We hope you enjoy this comforting and flavorful Roasted Potato Leek Soup as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body and soul.
Roasted Potato Leek Soup
Ingredients
- 6 medium potatoes
- 3 medium leeks
- 1 head garlic
- 0.5 cup olive oil
- 1 tsp fresh thyme
- 64 oz chicken broth
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 350°F (175°C).
- Spread potatoes and leeks on parchment paper-lined cookie sheets.
- Drizzle vegetables with olive oil and sprinkle with salt, pepper, and thyme.
- Cut the top off the head of garlic, drizzle with olive oil, and place on the cookie sheet with the vegetables.
- Bake for 60 minutes, or until vegetables are tender.
- Place roasted potatoes in a large Dutch oven and mash.
- Remove roasted garlic cloves from head and add to the Dutch oven.
- Add half of the roasted leeks to the Dutch oven.
- Pour in chicken broth and heat over low to medium heat until ingredients come to a simmer.
- Puree ingredients with an immersion blender until smooth.
- Check seasonings and add salt, pepper, and thyme to taste.
- Ladle soup into bowls and top with reserved roasted leeks and fresh thyme leaves.
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