This cozy Roasted Potato Leek Soup is creamy and comforting, perfect for chilly days. The roasted potatoes and leeks blend together to make a delicious and hearty dish!
Honestly, there’s something magical about the smell of leeks cooking—they always make me feel at home. I love serving this soup with crusty bread for dipping; it’s so nice!
Key Ingredients & Substitutions
Leeks: Use only the white and light green parts for a milder onion flavor. If you can’t find leeks, green onions or sweet onions like Vidalia make good substitutes, but they will slightly change the taste.
Yukon Gold Potatoes: These potatoes give a creamy texture and buttery flavor. If you want to try another variety, Russet potatoes work too, though they may make the soup a bit less smooth.
Olive Oil or Unsalted Butter: Both fat options will add richness. I prefer olive oil for a fresher taste, but butter gives a classic, rich flavor. Feel free to mix them, too!
Chicken or Vegetable Stock: Use chicken stock for a deeper flavor, or vegetable stock for a vegetarian twist. Homemade stock is fantastic if you have it; store-bought works well too for convenience.
Heavy Cream: For a lighter version, use half-and-half or coconut cream for a dairy-free option. It won’t be as rich but will still taste great!
How Do I Get My Onions Perfectly Caramelized?
Caramelizing onions may seem tricky, but it’s quite straightforward. Slow cooking draws out their natural sweetness, transforming their sharpness into a mellow, golden brown topping.
- Heat a skillet over medium heat and add olive oil.
- Add the thinly sliced onions and a pinch of salt. The salt helps draw out moisture.
- Cook slowly, stirring occasionally, for about 15-20 minutes until golden. Make sure to adjust the heat if they start to cook too quickly.
It’s worth the wait! These onions will elevate the soup with added depth and sweetness.
Ina Garten’s Roasted Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 6 large leeks (white and light green parts only), cleaned and sliced
- 4 lbs Yukon Gold potatoes, peeled and diced
- 1/2 cup good olive oil or unsalted butter
- 12 cups chicken stock (or vegetable stock for a vegetarian option)
- 2 cups heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh thyme or fresh chives for garnish
For the Caramelized Onion Garnish:
- 2 large onions, thinly sliced
- 1 tablespoon olive oil (for caramelizing onions)
Optional:
- Crusty bread or toasts for serving
How Much Time Will You Need?
This comforting soup takes approximately 1 hour and 15 minutes. It includes about 45 minutes of roasting, 15 minutes of simmering, and 15 minutes for preparation, blending, and caramelizing the onions. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the sliced leeks and diced Yukon Gold potatoes with olive oil or melted butter, and add salt and pepper. Spread everything out in a single layer on a baking sheet. Roast in the oven for about 40 to 45 minutes, stirring once or twice, until the vegetables are golden and tender. The delicious aroma will fill your kitchen!
2. Prepare the Stock and Simmer:
Once the vegetables are roasted, transfer them to a large stockpot. Add the chicken stock (or vegetable stock if you’re going vegetarian) and bring it all to a boil over medium-high heat. Reduce the heat to low and let it simmer for 10 to 15 minutes. This step helps all the flavors come together beautifully.
3. Purée the Soup:
Using an immersion blender, puree the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Always be cautious when blending hot liquids!
4. Add Cream and Seasoning:
Once the soup is pureed, stir in the heavy cream. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Heat the soup gently to warm it, but be careful not to let it boil after adding the cream.
5. Caramelize Onions for Garnish:
While the soup simmers, get your caramelized onions ready. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and cook them, stirring occasionally. Keep an eye on them as they turn golden brown and caramelized, which should take about 15 to 20 minutes. The sweet scent will tell you they’re ready!
6. Serve:
Now it’s time to enjoy your delicious creation! Ladle the creamy soup into bowls. Top each bowl with a spoonful of those sweet caramelized onions and sprinkle with fresh thyme or chives for a pop of flavor. For a complete meal, serve with crusty bread or toasts on the side for dipping. Enjoy your rich, velvety Ina Garten Roasted Potato Leek Soup!
Can I Use Different Potatoes for This Recipe?
Absolutely! While Yukon Gold potatoes provide a creamy texture, you can use Russet or red potatoes if you prefer. Just keep in mind that the flavor and creaminess might vary a bit with different types of potatoes.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance! Just let it cool, store it in an airtight container in the fridge, and reheat gently before serving. If it thickens upon cooling, add a splash of stock or cream to reach your desired consistency when reheating.
What Can I Use Instead of Heavy Cream?
If you want a lighter version, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free option, try coconut cream or cashew cream, but be aware that these will alter the flavor slightly.
How Long Will Leftovers Last?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove, stirring occasionally. If you notice the soup has thickened, simply add a bit of stock or water to thin it out as needed.
