Ina Garten Roasted Potato Leek Soup
This soup starts in the oven rather than the pot. Potatoes and leeks are roasted until soft and lightly caramelized, then blended with stock into a silky soup. The texture is creamy without being heavy, and the flavor feels fuller than traditional potato leek soup.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: French
Ingredients
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2½ pounds Yukon Gold potatoes, peeled and cut into chunks
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3 large leeks, white and light green parts only, sliced and cleaned well
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4 tablespoons olive oil
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1½ teaspoons kosher salt (adjust to taste)
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½ teaspoon black pepper
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4 cups chicken stock or vegetable stock
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1 cup whole milk or half-and-half
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2 tablespoons unsalted butter
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Optional: fresh chives or parsley for garnish
Instructions
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Preheat the oven – Set oven to 400°F (200°C)
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Prepare vegetables – Toss potatoes and leeks with olive oil, salt, and pepper
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Roast until tender – Spread on a baking sheet and roast until soft and lightly golden
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Transfer to pot – Add roasted vegetables to a large pot
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Add liquid – Pour in stock and bring to a gentle simmer
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Blend until smooth – Use a blender to purée the soup
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Finish with dairy – Stir in milk and butter
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Adjust seasoning – Taste and adjust salt and pepper
Find it online: https://inagartendishes.com/ina-garten-roasted-potato-leek-soup/