Roasted Potato Leek and Garlic Soup

by Anne Maxfield on October 8, 2018

Accidental Locavore Roasted Leek and Potato SoupPotato leek soup is good any time of year.

When Frank kept bringing home potatoes and leeks from our CSA, I knew he was serious about me making a batch.

Since it’s fall, I like this version, where the leeks and potatoes are roasted with some garlic, making it heartier than traditional vichyssoise. Serves about 6:

Roasted Potato Leek and Garlic Soup

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 3 leeks, white and light green parts, cleaned, cut in half lengthwise and then in ½” slices
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 cup dry white wine, plus extra for serving
  • 6 to 7 cups chicken stock, preferably homemade
  • 3/4 cup heavy cream
  • 8 ounces crème fraîche
  • 1-2 heads roasted garlic (see below)

Accidental Locavore Potatoes and LeeksPreheat the oven to 400°.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper, and toss to coat. Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender and lightly golden.

Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any roasted bits sticking to the pan.

In batches, transfer the roasted vegetables and garlic to a food processor or blender, adding the pan liquid and about 5 cups of the chicken stock in batches and purée. As you finish a batch, pour it into a large pot or Dutch oven. When it’s all in the pot, add the remaining 1- 2 cups of stock to make a thick soup. Add the cream, crème fraîche, and salt and pepper as needed. Heat over medium-low heat until heated through. Serve and enjoy!

Accidental Locavore Potatoes and Leeks RoastedMy verdict: I’ve never made vichyssoise with crème fraîche before and if there wasn’t some in the fridge, I probably wouldn’t have used it this time either – which would have been a big mistake! It gave this very rich soup a nice depth of flavor that’s sometimes missing. Roasting the potatoes and leeks was a great idea and the next time I do it, I’d just toss some garlic cloves in the mix. If you were doing this in the summer and didn’t want to heat up your oven, grilling them would most likely be great! If you like a finer purée, use a blender, for a chunkier version the food processor is fine.

Accidental Locavore Garlic for Roasted Leek and Potato SoupIn preparation for this I roasted 4 heads of garlic separately (cut 1/2″ off the tops, put in an oven-proof dish, sprinkle a little olive oil, cover with foil and roast at 400 degrees for an hour), not knowing how many I’d need (about 1 1/2 heads) to flavor but not overwhelm the leeks. Frank was wondering about adding bacon which would be fine, but not necessary – maybe as a garnish? This is great hot or cold, so depending on the season…



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Vichyssoise or Potato Leek Soup

by Anne Maxfield on August 18, 2011

Accidental Locavore Vichyssoise Potato Leek SoupThe Accidental Locavore likes this recipe for vichyssoise or potato, leek soup. It makes a nice thick soup with not too much cream (if there is such a thing as too much cream).

The potato “croutons” are optional, but add a nice crunch. Serves 6:

Vichyssoise or Potato Leek Soup

  • 3 leeks, white and light green part, sliced thin
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds potatoes, peeled and cubed.
  • 1 quart chicken broth
  • 1 cup heavy cream
  • Snipped chives (for garnish)

Accidental Locavore Vichyssoise Potato Leek SoupHeat the butter in a large sauté pan over medium heat. Add the leeks and cook until limp and translucent, about 8 minutes, stirring occasionally. Do not let the leeks brown.

In a large pot, over medium-high heat, add the cooked leeks, potatoes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes until the potatoes are tender. Remove from heat and blend the soup until smooth. You can use an immersion/stick blender in the pot, or put the soup in a blender or food processor. Cool to room temperature, then refrigerate until cold. When the soup is cold, add the heavy cream and stir well to mix.

Serve topped with chopped chives and enjoy!

If you want to do the potato chip croutons as mentioned in the blog, thinly slice 4 fingerling potatoes (unpeeled). In a small sauté pan, heat 1-2 tablespoons butter over medium-high heat. When the butter is hot, add the potato slices. Cook until golden brown, turn over and cook until golden. Drain on a paper towel, then add to the soup as a garnish.

My verdict: This is such a simple soup and so good!

Most recipes call for russet potatoes, but I’ve used all kinds, even purple ones (and surprisingly I didn’t end up with lavender colored soup). The better the potatoes, the better the soup.  If you make a lot and want to freeze it, leave the cream out and add it when you’re reheating the soup.

As you probably know, this can be served hot or chilled and it’s delicious either way.



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