Go Back
–+ servings
Roasted Potato Leek Soup | Can't Stay Out of the Kitchen | this fantastic #soup is made by roasting #RedPotatoes, #Leeks & a whole garlic bulb. 8-ingredient #recipe is really easy & delicious. This comfort food entree is hearty, filling & so satisfying on cold, winter nights. #potatoes #RoastedPotatoLeekSoup #GlutenFree #healthy #CleanEating #PotatoSoup

Roasted Potato Leek Soup

Teresa Ambra
Roasted Potato Leek Soup is a hearty, filling and satisfying comfort food meal. Red potatoes, leeks and a bulb of garlic are roasted before using in this fantastic soup recipe. Roasting increases the savory flavors of the vegetables. It's terrific on cold, winter nights when you want to warm up. This tasty recipe is healthy, clean eating and gluten free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Main Dish, Soup
Cuisine American
Servings 12
Calories 256 kcal

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

NOTE: I used 64-oz. of chicken broth for this recipe. The soup is very thick. You may find that you want to thin it more, to your taste. Use either additional chicken broth or water.
 
NOTE: This soup tends to thicken as it sits out and if it’s refrigerated. You may need to add water or additional broth to thin it out to your level of comfort.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 256kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 763mgPotassium: 1086mgFiber: 4gSugar: 4gVitamin A: 172IUVitamin C: 22mgCalcium: 40mgIron: 2mg
Keyword gluten free, leeks, main dish, potatoes, soup
Tried this recipe?Let us know how it was!