Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- Clean, peel, and dice potatoes.
- Toss in olive oil, salt and pepper and roast for 20 minutes or until soft. Stir half way through roasting.
- Wash and chop leeks.
- In a large pot, melt butter and saute leeks over medium-low heat until translucent, about 8 minutes.
- Add garlic, parsley, salt, and pepper. Cook for another minute.
- Add roasted potatoes.
- Add vegetable stock. Cover pot and bring to a boil over medium heat and then simmer for 15 minutes. Add salt and pepper to taste.
- Remove from heat and use an immersion blender (or carefully transfer to a regular blender) and blend soup until smooth.
- Return to heat and add heavy cream. Lower heat and simmer for 5 minutes.
- Serve hot topped with chopped green onions or fresh chives.
Nutrition
Notes
Variations and Garnishes
Creamy Vegan Potato Leek Soup - use non-dairy cream such as canned coconut milk or cashew cream, vegan butter, and vegetable broth
Rustic Potato Leek Soup - use a potato masher instead of a blender to mash some of the potatoes. Garnish with white cheddar cheese and bacon bits.
For a deeper flavor, you can add a bit of white wine to the soup when cooking.
Garnishes - cheddar cheese, parmesan cheese, sour cream, splash of heavy cream, fresh chives, rosemary or thyme sprigs, chopped green onions, hot sauce, bacon bits, or drizzle of olive oil