This warm and creamy roasted potato leek soup is all about comfort. With buttery leeks and tender potatoes, it’s both tasty and filling. Perfect for chilly days!
I love how easy it is to make—just roast the veggies, blend them up, and enjoy! Pair it with some crusty bread, and you’re all set for a cozy meal. Yum! 😊
Key Ingredients & Substitutions
Leeks: Leeks add a lovely mild onion flavor. If you can’t find leeks, green onions or shallots can work in a pinch, though the flavor will be different. Don’t forget to clean them well as they can hold onto dirt.
Yukon Gold Potatoes: These potatoes give the soup a creamy texture. If needed, you can replace them with Russet potatoes, but it might be slightly less creamy. Waxy potatoes like red potatoes won’t give the same smoothness.
Heavy Cream: For a lighter option, substitute with half-and-half or full-fat coconut milk for a dairy-free version. I prefer heavy cream for its rich texture, but it’s good to know alternatives!
Chicken Broth: Using homemade or low-sodium broth keeps the flavors clean. Vegetable broth is a great substitute for a vegetarian version without compromising taste.
Fresh Thyme: Feel free to use dried thyme if you don’t have fresh; just use about a third of the amount since dried herbs are stronger. I personally love the freshness that comes from fresh herbs!
How Do I Get My Potatoes Perfectly Roasted?
Roasting the potatoes adds a deep, rich flavor to the soup, but getting them just right is crucial. Start by ensuring they’re cut into similar-sized chunks for even cooking.
- Use a large baking sheet to give them space to crisp up without steaming.
- Drizzle with oil and season well with salt for maximum flavor.
- Roast at 425°F (220°C) and turn them halfway through to ensure even browning. They should be golden and tender after about 45 minutes.
These steps will help you achieve that deliciously caramelized exterior while keeping the insides creamy! Enjoy your cooking!
Ina Garten’s Roasted Potato Leek Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 large leeks (white and light green parts only), thoroughly cleaned and sliced
- 4 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 8 cups homemade or low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, chopped (plus extra for garnish)
- 2 tablespoons olive oil
For the Garnish:
- 1 medium onion, thinly sliced
- Optional: Fresh chives or parsley for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and about 1 hour to cook. You’ll spend around 45 minutes roasting the potatoes and about 20-25 minutes simmering everything together. A total of around 1 hour and 15 minutes, and you’ll end up with a cozy and warming bowl of soup!
Step-by-Step Instructions:
1. Roast the Potatoes:
First, preheat your oven to 425°F (220°C). Spread the peeled and cut Yukon Gold potatoes on a large baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with salt. Roast the potatoes for about 45 minutes, turning them occasionally, until they are golden and tender. The roasting adds a lovely flavor!
2. Sauté the Leeks:
While your potatoes are roasting, take a large Dutch oven or heavy-bottomed pot and melt the butter over medium heat. Add the sliced leeks and sauté them gently for about 10 minutes until they become soft but not browned. This will bring out their sweet flavor!
3. Add Thyme and Potatoes:
Mix in the chopped fresh thyme leaves with the leeks and stir to release the aroma. Once your potatoes are done roasting, add them directly to the pot with the leeks, mixing everything together.
4. Simmer the Soup:
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 20-25 minutes so all the flavors meld together. This is where the magic happens!
5. Blend Until Smooth:
Once the soup has simmered, use an immersion blender to puree it until it’s very smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return the smooth mixture to the pot.
6. Add Cream and Season:
Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. Heat the soup gently over low heat until it’s warmed through, but be careful not to let it boil!
7. Prepare the Garnish:
In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions and fry them until they become golden and crispy, about 5-7 minutes. Remove them and drain on paper towels to keep them crunchy.
8. Serve and Enjoy:
Serve the soup hot in bowls, garnished with the crispy fried onions and a sprinkle of fresh thyme leaves. If you want, add some chopped chives or parsley on top for extra flavor and color. Enjoy your warm and comforting bowl of roasted potato leek soup!
This creamy soup is packed with flavor, smooth in texture, and topped with a delightful crunch from the fried onions. Perfect for any day!
Can I Use Different Potatoes for This Soup?
Yes, you can! While Yukon Gold potatoes create a creamy texture, you could substitute them with Russet potatoes for a slightly different flavor. Just avoid using waxy potatoes, as they won’t give the same creaminess!
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth, and you’ll have a delicious vegetarian version of this soup without losing any flavor!
Can I Store Leftovers?
Yes! You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream and stirring until heated through.
How Can I Thicken the Soup if It’s Too Thin?
If your soup is thinner than you’d like, you can blend in more roasted potatoes or add a tablespoon of cornstarch mixed with water to thicken it up while simmering. Just stir until it reaches your desired consistency!