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Roasted Potato Leek Soup

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Roasted Potato Leek Soup

Roasted Potato Leek Soup

Roasted Potato Leek Soup might be just the soup you are searching for. This recipe serves 8. One portion of this dish contains approximately 11g of protein, 32g of fat, and a total of 460 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have parmesan, wine, creme fraiche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 400 degrees F.
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OvenOven
3
Combine the potatoes and leeks on a sheet pan in a single layer.
Ingredients you will need
PotatoPotato
LeekLeek
Equipment you will use
Frying PanFrying Pan
4
Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.
Ingredients you will need
VegetableVegetable
Olive OilOlive Oil
PepperPepper
SaltSalt
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SpatulaSpatula
5
Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.
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ArugulaArugula
6
Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
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Chicken StockChicken Stock
WineWine
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OvenOven
Frying PanFrying Pan
7
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree.
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Chicken StockChicken Stock
VegetableVegetable
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Food ProcessorFood Processor
Frying PanFrying Pan
8
Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot.
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VegetableVegetable
Equipment you will use
Dutch OvenDutch Oven
9
Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
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StockStock
SoupSoup
10
Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
Ingredients you will need
Creme FraicheCreme Fraiche
SeasoningSeasoning
PepperPepper
CreamCream
SaltSalt
11
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan.
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White WineWhite Wine
ParmesanParmesan
SoupSoup
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WhiskWhisk
12
Serve hot with an extra grating of Parmesan and crispy shallots, if using.
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ParmesanParmesan
ShallotShallot
13
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
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ButterButter
CandyCandy
Cooking OilCooking Oil
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Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
14
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly.
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ShallotShallot
15
Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
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SpreadSpread
Cooking OilCooking Oil
Equipment you will use
Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
DifficultyExpert
Ready In2 hrs, 10 m.
Servings8
Health Score9
Gluten Free
DietsGluten Free
Dish TypesSoup
OccasionsFallWinter
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