Roasted Potato Leek Soup

Name: Roasted Potato Leek Soup
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters baby arugula, lightly packed; 1 liters chicken stock, preferably homemade; 227 grams creme fraiche; 118 milliliters dry white wine, plus extra for serving; 177 milliliters heavy cream; 8 servings Kosher salt and freshly ground black pepper; 946 milliliters chopped leeks, white and light green parts, cleaned of all sand (4 leeks); 59 milliliters good olive oil; 59 milliliters freshly grated Parmesan, plus extra for garnish; 5 to 6 shallots, peeled and sliced into thin rings; 3 Tbsps unsalted butter; 355 milliliters olive oil or vegetable oil; 907 grams Yukon gold potatoes, peeled and cut into 3/4-inch chunks

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

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Combine the potatoes and leeks on a sheet pan in a single layer.

Ingredients you will need

Potato

Leek

Equipment you will use

Frying Pan

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

Vegetable

Olive Oil

Pepper

Salt

Equipment you will use

Spatula

Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.

Ingredients you will need

Arugula

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.

Ingredients you will need

Chicken Stock

Wine

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Food Processor

Frying Pan

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.

Ingredients you will need

Vegetable

Equipment you will use

Dutch Oven

Add enough of the remaining 1 to 2 cups of stock to make a thick soup.

Ingredients you will need

Stock

Soup

Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

Ingredients you will need

Creme Fraiche

Seasoning

Pepper

Cream

Salt

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan.

Ingredients you will need

White Wine

Parmesan

Soup

Equipment you will use

Whisk

Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Ingredients you will need

Parmesan

Shallot

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Ingredients you will need

Butter

Candy

Cooking Oil

Equipment you will use

Candy Thermometer

Sauce Pan

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.

Ingredients you will need

Shallot

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.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Slotted Spoon