Roasted Potato Leek Soup
Roasted Potato Leek Soup is really delicious. It only uses 8 ingredients so it’s really very simple. This recipe starts out by roasting the red potatoes, leeks and a whole garlic bulb. After that, you transfer the mixture to a Dutch oven and add chicken broth and seasonings. I used an immersion blender to smooth out the soup.
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I made this soup thick by choice. I used 64-ounces of chicken broth. But if you want your soup a little thinner, add an additional pint or quart of broth. It all depends on your personal preference. You can also change out the chicken broth for vegetable broth if you’d like to keep the recipe vegan. I chose chicken broth because I didn’t want to turn the soup brown. 🙁
I had been craving a version of this soup for several months. I finally got around to making it for my son and his wife when we caught up after the holidays. I served it with a loaf of Buttermilk Wheat Bread. That combination was really hearty, satisfying and filling. Not to mention, it was the perfect comfort food meal for January when it’s cold outside.
I love leeks in anything as they add so much flavor. I’ll take them in place of onions any day. Leeks are excellent paired with roasted garlic and fresh thyme, in my opinion. This soup does not need any kind of thickener. The potatoes make the soup plenty thick enough. I think this soup is heartier and healthier by leaving on the peels from the red potatoes. You can see the flecks of potato peels in the soup. Yes, this soup has a lot of character. 🙂
Roasted Potato Leek Soup is really fantastic for week night meals. I always make more than we need. That way I can have leftovers for lunch or dinner meals later in the week. Even though I sent home half of the soup and half of the bread with my son and his wife, there was still plenty for me. All of us enjoyed this soup. I hope you will too.
Roasted Potato Leek Soup is fantastic.
This is a hearty, filling and satisfying soup.
We loved it served with Buttermilk Wheat Bread.
Here’s what I did.
I used these ingredients. I used 2 quarts of chicken broth, but you may find you want to use more.
Wash red potatoes really well. Cut in chunks and place on parchment paper-lined cookie sheet.
Brush potatoes with olive oil.
Sprinkle generously with salt and pepper. Add fresh thyme leaves liberally over top.
Cut the tops off the leeks and wash thoroughly. You will have to rinse the end next to the stalk really well as sand usually collects there. Slice leeks down and place on a parchment paper-lined cookie sheet. Cut the top off a whole bulb of garlic and place on cookie sheet.
Brush the leeks with olive oil. Sprinkle generously with salt and pepper. Add fresh thyme leaves. Brush the top of the garlic bulb with olive oil.
Bake potatoes at 350 degrees for about an hour. Remove from oven.
Bake leeks at 350 degrees for about an hour. Remove from oven.
Bake garlic bulb at 350 for about an hour. Remove from oven. Remove peels from garlic and discard.
Place potatoes in a large Dutch oven or sauce pot. Scrape any excess oil and seasonings into the pan from the parchment paper as well.
Mash potatoes with potato masher. You don’t have to get them really fine, but it will help the blender process if the potatoes are broken down somewhat.
Add half of the leeks and all of the roasted garlic cloves. Reserve remaining leeks for garnish.
Add a quart of chicken broth and heat through over low to medium heat.
Stir to combine and add any additional salt, pepper and thyme, to taste.
Using an immersion blender, puree the vegetables until smooth.
I added an extra quart of chicken broth here. If this soup refrigerates, you will need additional water or broth to reheat as it will thicken up a lot in the refrigerator.
Garnish soup with reserved leeks and fresh thyme leaves. Serve.
Roasted Potato Leek Soup is a real comfort food meal when temperatures are cold outside.
This soup is thick, much like a chowder. Except it doesn’t use flour or cornstarch to thicken it. It’s naturally thick due to the starch in the potatoes.
We really enjoyed eating this soup with Buttermilk Wheat Bread.
I made this soup thick and creamy. But you can always dilute it with more chicken broth or water if you prefer a thinner soup.
Here’s the recipe.
ROASTED POTATO LEEK SOUP
(My own concoction)
Roasted Potato Leek Soup
Equipment
- 1 Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 18x26" cookie sheet pan
- parchment paper
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 pastry brush
- 1 potato masher
- 1 immersion blender preferred, or regular blender
- 1 soup ladle
Ingredients
- 6 lbs. red potatoes unpeeled, washed and cubed
- 6 leeks green top removed, washed thoroughly, sliced, divided use
- 1 head garlic roasted
- 64 oz. chicken broth or water, as needed
- 1 tsp. Salt and pepper to taste
- 1 tsp. fresh thyme or more, as desired
- 1/2 cup olive oil or, as needed
Instructions
- Spread potatoes and leeks on parchment paper-lined cookie sheets.
- Using a pastry brush, dab vegetables with olive oil.
- Sprinkle with salt, pepper and fresh thyme.
- Cut the top off the head of garlic.
- Spread with olive oil and place on parchment paper-lined cookie sheet with leeks.
- Bake at 350 degrees in a convection bake cycle in oven until vegetables are tender, about 60 minutes.
- Remove from oven.
- Place roasted potatoes (NOT leeks) in a large Dutch oven.
- Scrape off the parchment paper to get every drop.
- Mash down potatoes with a potato masher.
- Remove roasted garlic cloves from head; discard skin.
- Add roasted garlic to potatoes in Dutch oven.
- Add half of the leeks.
- Add chicken broth and heat over low to medium heat until ingredients come to a simmer.
- Puree ingredients with an immersion blender until smooth.
- Check seasonings.
- Add salt, pepper and fresh thyme, to taste.
- Check consistency; add additional chicken broth or water if needed to thin soup to desired taste.
- Ladle soup into bowls.
- Top with reserved roasted leeks and fresh thyme leaves.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This soup is really irresistible. But if you prefer your soup on the thinner side, simply add additional broth or water when heating the recipe.
Roasted Potato Leek Soup is good for what ails ya!
Both the bread and soup are so hearty that we could not eat more than one bowl and one slice at a time. Still, Roasted Potato Leek Soup was utterly mouthwatering.
This satisfying soup was yum, yum good!
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Roasted Potato Leek Soup
Equipment
- 1 Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 18×26" cookie sheet pan
- parchment paper
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 pastry brush
- 1 potato masher
- 1 immersion blender preferred, or regular blender
- 1 soup ladle
Ingredients
- 6 lbs. red potatoes unpeeled, washed and cubed
- 6 leeks green top removed, washed thoroughly, sliced, divided use
- 1 head garlic roasted
- 64 oz. chicken broth or water, as needed
- 1 tsp. Salt and pepper to taste
- 1 tsp. fresh thyme or more, as desired
- 1/2 cup olive oil or, as needed
Instructions
- Spread potatoes and leeks on parchment paper-lined cookie sheets.
- Using a pastry brush, dab vegetables with olive oil.
- Sprinkle with salt, pepper and fresh thyme.
- Cut the top off the head of garlic.
- Spread with olive oil and place on parchment paper-lined cookie sheet with leeks.
- Bake at 350 degrees in a convection bake cycle in oven until vegetables are tender, about 60 minutes.
- Remove from oven.
- Place roasted potatoes (NOT leeks) in a large Dutch oven.
- Scrape off the parchment paper to get every drop.
- Mash down potatoes with a potato masher.
- Remove roasted garlic cloves from head; discard skin.
- Add roasted garlic to potatoes in Dutch oven.
- Add half of the leeks.
- Add chicken broth and heat over low to medium heat until ingredients come to a simmer.
- Puree ingredients with an immersion blender until smooth.
- Check seasonings.
- Add salt, pepper and fresh thyme, to taste.
- Check consistency; add additional chicken broth or water if needed to thin soup to desired taste.
- Ladle soup into bowls.
- Top with reserved roasted leeks and fresh thyme leaves.
2 Comments
Matt
December 1, 2021 at 11:24 pm
This was delicious! I made this tonight using potatoes and leeks from our garden. I initially thought the soup might be lacking flavor depth without cream or butter mixed in, but it was just fantastic. I used a little bit more broth since we like our soups thinner. Thanks for a simple yet tasty recipe!
Teresa
December 2, 2021 at 4:56 pm
Hi Matt. Yes, the soup thickens as it sets out too. So extra broth works wonderfully. So glad you enjoyed the recipe.