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Roasted Potato Leek Soup

Recipe for October 31, 2010



This hearty soup recipe should take you thru the winter months.  There’s an extra step in roasting the potatoes and leeks but it’s worth the effort.


2 pounds potatoes*, peeled and cut in chunks                                    6 to 7 cups chicken stock

4 cups chopped leeks*, white and light green parts, cleaned            ¾ cup heavy cream

¼ cup olive oil                                                                                    8 oz. crème fraîche

Kosher salt and freshly ground pepper                                                ¼ cup grated Parmesan

3 cups arugula, lightly packed                                                               cheese*

½ cup dry white wine


Preheat the oven to 400 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper and toss to coat the vegetables evenly.  Roast for 40 – 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the arugula and toss to combine.  Roast for 4 to 5 more minutes, until the arugula is wilted.  Remove the pan form the oven and place over two burners.  Stir in the wine and I cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with a steel blade, adding the pan liquids and about 5 cups of the chicken stock to make a puree.  Pour the puree into a large pot of Dutch oven.  Continue to puree the vegetables in batches until they’re all done and combined in a large pot.  Add enough of the remaining 1 to 2 cups of stock to make a thick soup.  Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.  When ready to serve, reheat the soup gently and whisk in the 2 tablespoons white wine and the Parmesan cheese.  Serve hot with an extra grating of cheese.

Serves 6 to 8.


From Barefoot Contessa – Back to Basics – Ina Garten – 2008

*ingredients can be found at the market.