Leek and potato soup 370.
(photo credit: Laura Frankel)
I love the decadent creaminess of leek and potato soup but am usually underwhelmed by bland flavor. This soup is different and delightfully flavorful due to the added step of roasting the potatoes, leeks and garlic. The end result has all the flavor of a baked potato but the comforting creaminess of a soup. Leeks are tender and delicious in the spring. If you can't find leeks, use green onions.
Leek and potato soup
This soup is perfect for Passover or any day and can be served hot or cold.
2 pounds Yukon gold potatoes (or other starchy potato), peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, rinsed thoroughly
1 bulb of garlic, cut in half crosswise
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1/2 cup dry white wine, plus extra for serving
6 to 7 cups vegetable stock or water
3/4 cup heavy cream
1/4 cup freshly grated Parmesan, plus extra for garnish
Suggested garnishes: Parmesan cheese, crumbled blue cheese, chives, sour cream
1. Preheat the oven to 204 degrees Celsius
2. Combine the potatoes, leeks and garlic on a sheet pan in a single layer. Add the olive oil, salt and pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a few times during cooking, until very tender.
3. In batches, transfer the roasted potatoes and leeks to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of vegetable stock or water to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Squeeze out the roasted garlic from the papery skin and add the garlic to the Dutch oven. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream and season to taste with salt and pepper.
4. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot or cold with suggested garnishes.