Ina Garten Roasted Potato Leek Soup is made with Yukon gold potatoes, leeks, baby arugula, dry white wine, chicken stock, heavy cream, crème fraîche, and freshly grated Parmesan. This easy Roasted Potato Leek Soup recipe creates a tasty and fancy dinner that takes about 1 hour to prepare and can serve up to 6 people.
? Why You’ll Love This Roasted Potato Leek Soup Recipe:
- Rich and Creamy: The soup is very smooth and creamy because of the heavy cream and crème fraîche.
- Deep Flavor: Roasting the potatoes and leeks makes them sweet and rich in flavor.
- Healthy Greens: Adding baby arugula gives a peppery taste and makes the soup healthier.
- Make Ahead: You can make this soup in advance and heat it up later, which is great for busy days or when you have guests.
- Gourmet Touch: The crispy shallots add a nice crunch and make the soup look and taste like it’s from a fancy restaurant.
Ina Garten Roasted Potato Leek Soup Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula, lightly packed
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade
- 3/4 cup heavy cream
- 8 ounces crème fraîche
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots (recipe follows), optional
For The Crispy Shallots:
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
How To Make Ina Garten Roasted Potato Leek Soup
- Preheat the oven: Preheat the oven to 400 degrees F.
- Roast vegetables: Combine the potatoes and leeks on a sheet pan in a single layer. 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. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.
- Deglaze the pan: Remove the pan from the oven and place it 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.
- Puree the soup: 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. 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. Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
- Add dairy and season: Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper, and check the seasonings.
- Reheat and serve: When ready to serve, reheat the soup gently and whisk in 2 tablespoons of white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
How To Make Crispy Shallots:
- Heat oil and butter: Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Cook shallots: 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.
- Drain and cool: 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, and covered, for several days.
Recipe Tips:
- Clean Leeks Thoroughly: Leeks can have sand and dirt trapped in their layers. Slice them and rinse well under running water to remove all grit.
- Roast Evenly: Spread the potatoes and leeks in a single layer on the sheet pan to ensure even roasting. Toss them a few times during roasting for uniform tenderness.
- Deglaze Properly: When deglazing with wine and stock, scrape up all the crispy bits from the pan. These bits add deep flavor to your soup.
- Adjust Soup Consistency: After pureeing, add the remaining chicken stock gradually to achieve your desired soup thickness. Too much stock can make it too thin.
- Reheat Gently: When reheating the soup, do it slowly on low heat to avoid curdling the cream and crème fraîche, ensuring a smooth texture.
What To Serve With Roasted Potato Leek Soup?
Roasted Potato Leek Soup goes well with crusty bread, a mixed green salad, roasted vegetables, or garlic bread. You can also serve it with a cheese platter, roasted chicken, steamed asparagus, or a tomato basil salad for a tasty meal.
How To Store Roasted Potato Leek Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the soup in a freezer-safe container for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
How To Reheat Leftovers Roasted Potato Leek Soup?
- In The Oven: Preheat the oven to 350°F, transfer the soup to an oven-safe dish, cover with foil, and heat for 20-25 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot, heat over medium-low, and stir occasionally until hot.
FAQ’S
Can I Use A Different Type Of Potato?
Yes, you can use russet or red potatoes, but Yukon gold potatoes are preferred for their creamy texture.
How Do I Clean Leeks Properly?
Slice the leeks and rinse them under running water, separating the layers to remove all the sand and dirt.
What Can I Use Instead Of Crème Fraîche?
You can use sour cream or Greek yogurt as a substitute for crème fraîche.
How Do I Make The Soup Smoother?
Blend the soup thoroughly in a food processor or use an immersion blender for a smoother texture.
Ina Garten Roasted Potato Leek Soup Nutrition Facts
- Calories: 842
- Total Fat: 69 g
- Saturated Fat: 19 g
- Carbohydrates: 45 g
- Dietary Fiber: 5 g
- Sugar: 11 g
- Protein: 12 g
- Cholesterol: 62 mg
More Ina Garten Recipes:
- Ina Garten Tuscan White Bean Soup
- Ina Garten Ribollita Recipe
- Ina Garten Fish Chowder Recipe
- Ina Garten Beef Vegetable Soup
Ina Garten Roasted Potato Leek Soup
Description
Ina Garten Roasted Potato Leek Soup is made with Yukon gold potatoes, leeks, baby arugula, dry white wine, chicken stock, heavy cream, crème fraîche, and freshly grated Parmesan. This easy Roasted Potato Leek Soup recipe creates a tasty and fancy dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
For The Crispy Shallots:
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F.
- Roast vegetables: Combine the potatoes and leeks on a sheet pan in a single layer. 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. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.
- Deglaze the pan: Remove the pan from the oven and place it 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.
- Puree the soup: 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. 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. Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
- Add dairy and season: Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper, and check the seasonings.
- Reheat and serve: When ready to serve, reheat the soup gently and whisk in 2 tablespoons of white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat oil and butter: Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Cook shallots: 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.
- Drain and cool: 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, and covered, for several days.
How To Make Crispy Shallots:
Notes
- Clean Leeks Thoroughly: Leeks can have sand and dirt trapped in their layers. Slice them and rinse well under running water to remove all grit.
- Roast Evenly: Spread the potatoes and leeks in a single layer on the sheet pan to ensure even roasting. Toss them a few times during roasting for uniform tenderness.
- Deglaze Properly: When deglazing with wine and stock, scrape up all the crispy bits from the pan. These bits add deep flavor to your soup.
- Adjust Soup Consistency: After pureeing, add the remaining chicken stock gradually to achieve your desired soup thickness. Too much stock can make it too thin.
- Reheat Gently: When reheating the soup, do it slowly on low heat to avoid curdling the cream and crème fraîche, ensuring a smooth texture.
Ina Garten Roasted Potato Leek Soup, Barefoot Contessa Roasted Potato Leek Soup