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.
