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Roasted Leek And Potato Soup
"Roasted Leek and Potato Soup is a classic French soup that is sure to heat up any cold day. This recipe makes a super flavorful and creamy I love my immersion blender for recipes like this! It makes the most smooth soups and I don’t have to worry about dirtying my whole blender! You can use a blender, though, and it should work well too. Just be so careful while you are pouring the mixture into the blender and back into the pot so it doesn’t splatter and burn you!"
Preparation Time10 min
Cooking Time25 min
Cooking Vessel SizeStock Pot
- 3 large leeks
- 3 large potatoes
- 1 yellow onion
- 4 1/2 cups vegetable broth
- 1/4 cup light cream
- 3 tablespoons butter
- 2 cloves garlic
- 2 tablespoons chives
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne, optional
- Bacon, for topping
- Cheese, for topping
The first thing you’ll want to do is prepare all your vegetables so they are ready and set them aside. Start by washing your leeks and removing the roots and dark green parts. Wash, peel, and chop the potato into 1-inch pieces. Dice your onion, mince your garlic, and gently chop your chives.
Next, place a large stockpot over medium heat and add the butter.
Once the butter is melted, add in the onion, garlic, and leeks and cook for about 5 minutes or until softened.
Add in the salt, pepper, potatoes, and cayenne pepper and stir together until combined.
Cover the pot with a lid and let cook for 5 minutes so the potatoes can begin to soften.
Add in the vegetable broth and bring the soup to a boil. When boiling, reduce the heat to a low simmer for 10 minutes.
Using an immersion blender or a standard blender, blend the cooked soup mixture until smooth. Return the mixture to the pot if you use a blender.
Place the soup over low heat and slowly whisk in the cream. Cook for 3 minutes until the cream is incorporated and the soup is smooth.
Top with chives, cheese, or bacon, and enjoy!
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