Roasted Potato Leek Soup
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.
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.