This Roasted Potato Leek Soup is creamy, cozy, and so simple to make. With roasted potatoes and leeks, it’s a delicious hug in a bowl!
You can top it with crispy bacon bits or a drizzle of olive oil for extra flavor. I love making it on chilly days—it’s like a warm blanket for your taste buds! 🥔🧄
Key Ingredients & Substitutions
Leeks: Leeks give the soup a gentle onion flavor. If you can’t find leeks, green onions can work in a pinch. Just use the white parts for the best taste.
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well. If you’re in a hurry, you could swap them for russet potatoes, but the texture won’t be quite the same. Red potatoes could also work, just peel them for similar creaminess.
Heavy Cream: For a lighter soup, consider evaporated milk or half-and-half as a substitute. For non-dairy options, coconut milk or cashew cream is a great choice, adding a unique twist.
Fresh Herbs: Thyme and dill add a fresh taste. If you don’t have fresh herbs, dried ones will do; just use half the amount since dried herbs are more potent. Parsley is also a great alternative.
How Do You Ensure the Potatoes are Perfectly Roasted?
The key to delicious roasted potatoes is even cooking and achieving that golden color. Start by preheating your oven to 425°F (220°C). Cut the potatoes into uniform pieces to ensure they roast evenly.
- Spread them out on a baking sheet. Avoid overcrowding; this helps them get crispy.
- Drizzle with oil and toss gently. Season with a pinch of salt for flavor.
- Turn the potatoes halfway through cooking to brown all sides. Roast for 30-40 minutes, until they are golden and tender.
How to Make Ina Garten’s Roasted Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 3 tablespoons unsalted butter
- 3 pounds Yukon Gold potatoes, peeled and diced
- 8 cups chicken stock (or vegetable stock for vegetarian)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon chopped fresh thyme or dill (optional)
For the Garnish:
- 1 large onion, thinly sliced
- Vegetable oil, for frying onion garnish
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This delicious roasted potato leek soup will take about 15 minutes for prep and 1 hour in total to make, including cooking and blending. It’s quick enough for a weeknight, and it fills the whole house with a wonderful aroma while it cooks.
Step-by-Step Instructions:
1. Roast the Potatoes:
First, preheat your oven to 425°F (220°C). Take a baking sheet and spread out the diced Yukon Gold potatoes. Drizzle them lightly with vegetable oil, making sure they are all coated. Roast these in the oven for about 30-40 minutes, turning them halfway through so they get golden brown and perfectly cooked.
2. Sauté the Leeks:
While the potatoes are roasting, place a large heavy pot on the stove over medium heat. Add the 3 tablespoons of unsalted butter and let it melt. Once melted, add the sliced leeks. Cook them gently, stirring frequently, until they become soft but haven’t browned—this should take about 10 minutes.
3. Combine Ingredients:
When the roasted potatoes are ready, carefully add them to the pot with the leeks. Pour in the 8 cups of chicken stock and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes so all the flavors can come together nicely.
4. Blend the Soup:
Using an immersion blender, puree the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid!
5. Add Cream and Season:
Once blended, stir in the 1 cup of heavy cream and add the chopped fresh thyme or dill if you’re using it. Season the soup with salt and freshly ground black pepper to taste. Give it a gentle heat through on the stove, but be careful not to let it boil again.
6. Prepare the Onion Garnish:
In a small skillet, heat some vegetable oil over medium-high heat. Add the thinly sliced onions and fry them until they are golden brown and crispy. Once done, remove them with a slotted spoon and drain on paper towels to get rid of any excess oil.
7. Serving the Soup:
To serve, ladle the hot soup into bowls. Top each bowl with a generous handful of crispy fried onions and a sprig of fresh dill for a lovely presentation. Enjoy your hearty and comforting roasted potato leek soup!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes provide a creamy texture, you can substitute them with russet potatoes if needed. Just be aware that the texture may change slightly and you may want to adjust cooking times as they can break down more easily.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup a day in advance! Simply prepare the soup up to the blending step, then let it cool and store it in an airtight container in the refrigerator. When you’re ready to serve, just reheat gently on the stove, then stir in the cream.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally until heated through. If it thickens too much, feel free to add a splash of stock or water to adjust the consistency.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply use vegetable stock instead of chicken stock and substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. This will maintain a rich flavor and creamy texture!
