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.
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)
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!