Description
Ina Garten’s Roasted Potato Leek Soup is a comforting and creamy soup made by roasting Yukon Gold potatoes and leeks to enhance their natural flavors, then blending them with garlic, thyme, and broth. Finished with cream, smoked paprika, and Parmesan, this hearty soup is perfect for a cozy meal and garnished with fresh chives or crunchy croutons.
Ingredients
Vegetables
- 4 large Yukon Gold potatoes, peeled and cubed
- 3 large leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- Chopped chives for garnish (optional)
Liquids and Dairy
- 3 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan (optional)
Herbs and Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika (optional)
Other
- Croutons for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Roast Vegetables: Toss the cubed Yukon Gold potatoes and chopped leeks with olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 25 to 30 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the vegetables are roasting, melt the unsalted butter in a large pot over medium heat. Add the minced garlic and fresh thyme, sautéing until fragrant, about 1 to 2 minutes.
- Add Roasted Veggies and Broth: Once the potatoes and leeks are roasted, add them to the pot with the sautéed garlic and thyme. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender, and blend until smooth and creamy.
- Finish Soup: Return the blended soup to the pot if needed. Stir in the heavy cream (or half-and-half), smoked paprika, and grated Parmesan cheese. Heat gently until warmed through but not boiling.
- Serve: Ladle the soup into bowls and garnish with chopped chives or croutons as desired. Serve hot and enjoy!
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Parmesan cheese is optional but adds a nice depth of flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
