Okay, so you picked up a 15-pound bag of potatoes for Thanksgiving and you still have at least 10 pounds of potatoes left. What to do with a pantry full of luscious Yukon Gold potatoes? Well, who doesn’t love a luscious bowl of creamy potato soup!
I’ve gone through dozens of recipes for potato soup through the years and this has become one of my favorite versions. When making potato soup I’ve gone back and forth between leeks and fennel, each lend their own subtle flavor into the soup. But the leeks along with the sweet onion cooked in butter and olive oil seem to bring out the best in the Yukon Gold potatoes.
This soup is layered with flavors, all so delicately blended. Potatoes, leeks, and sweet onions – a beautiful savory trio – simmer in a rich chicken stock enhanced with a touch of concentrated chicken base and a splash of white wine. Add a generous pour of half and half for a creamy finish.
For the potatoes, it’s hard to beat Yukon Gold with their buttery, nutty flavor. And roasting the potatoes, tossed in olive oil and lightly seasoned, brings out a delicious depth in the potatoes.
This recipe makes enough to feed 6-8 people and also keeps well in the fridge so it’s perfect to make ahead and have on hand for the busy days of this holiday season. It’s a “big batch of something warm on the stove while you’re decorating” goodness!
Roasted Potato Leek Soup
3-½ to 4 pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons butter
4 tablespoons olive oil, divided
1-½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 large leeks, white part only, rinsed well and sliced, about 4 cups
1 large sweet onion, sliced, about 2 cups
5 cups chicken stock
¼ cup dry white wine
1 tablespoon concentrated chicken base
1-½ cups half and half
Grated white cheddar for serving
Line a large rimmed baking sheet with heavy-duty foil and spray it lightly with a cooking spray. Add the potatoes, drizzle with 2 tablespoons of the olive oil then toss to coat. Sprinkle with ¼ teaspoon of the kosher salt and ¼ teaspoon freshly cracked black pepper.
Roast the potatoes in a 400-degree oven for about 40 minutes, or until tender. Stir the potatoes after about 20 minutes. While the potatoes are roasting, melt the butter with the remaining 2 tablespoons of olive oil in a large stockpot over medium heat. Add the leeks and onion, and season with the remaining ¼ teaspoon of black pepper.
Cook the leeks and onion until they are soft and translucent, about 10 to 12 minutes. Add the remaining ½ teaspoon of kosher salt, along with the roasted potatoes, chicken stock, white wine and the concentrated chicken base.
Using an immersion blender, puree the ingredients until smooth. Pour in the half and half and continue cooking until warmed through. Check for seasoning, adding more kosher salt and black pepper to suit your taste.
Serve warm with a sprinkling of grated white cheddar.
Serves 6 to 8.
Roasted Potato Leek Soup
Equipment
- Rimmed baking sheet
- Large stockpot
Ingredients
- 3-½ to 4 pounds Yukon Gold potatoes, peeled and quartered
- 2 tablespoons butter
- 4 tablespoons olive oil, divided
- 1-½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 large leeks, white part only, rinsed well and sliced, about 4 cups
- 1 large sweet onion, sliced, about 2 cups
- 5 cups chicken stock
- ¼ cup dry white wine
- 1 tablespoon concentrated chicken base
- 1-½ cups half and half
- Grated white cheddar for serving
Instructions
- Line a large rimmed baking sheet with heavy-duty foil and spray it lightly with a cooking spray. Add the potatoes, drizzle with 2 tablespoons of the olive oil then toss to coat. Sprinkle with ¼ teaspoon of the kosher salt and ¼ teaspoon freshly cracked black pepper.
- Roast the potatoes in a 400-degree oven for about 40 minutes, or until tender. Stir the potatoes after about 20 minutes.
- While the potatoes are roasting, melt the butter with the remaining 2 tablespoons of olive oil in a large stockpot over medium heat. Add the leeks and onion, and season with the remaining ¼ teaspoon of black pepper.
- Cook the leeks and onion until they are soft and translucent, about 10 to 12 minutes. Add the remaining ½ teaspoon of kosher salt, along with the roasted potatoes, chicken stock, white wine and the concentrated chicken base.
- Using an immersion blender, puree the ingredients until smooth.
- Pour in the half and half and continue cooking until warmed through. Check for seasoning, adding more kosher salt and black pepper to suit your taste.
- Serve with a sprinkling of shredded white cheddar cheese.
