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Ina Garten Roasted Potato Leek Soup Recipe

Roasted potato leek soup starts with Yukon Gold potatoes roasted until golden brown and fork-tender, then simmered with soft leeks and chicken broth. Blended smooth and finished with heavy cream, it has a rich, creamy texture.
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Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp unsalted butter
  • 3 leeks large; white and light green parts only, cleaned and thinly sliced
  • 6 cup low-sodium chicken broth
  • 1 cup heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Preheat the oven to 425°F.
  2. Toss the potatoes on an 18x13-inch rimmed baking sheet with the olive oil, 1 teaspoon of the salt, and the pepper.
  3. Spread the potatoes in an even layer.
  4. Roast the potatoes for 35 to 45 minutes, turning them once halfway through, until golden brown and fork-tender.
  5. Melt the butter in a 6-quart Dutch oven or heavy pot over medium-low heat.
  6. Add the leeks and remaining 1/2 teaspoon salt, and cook for 8 to 10 minutes, stirring often, until the leeks are soft but not browned.
  7. Add the chicken broth and roasted potatoes, and bring to a gentle simmer.
  8. Cook for 5 minutes.
  9. Blend the soup with an immersion blender until smooth.
  10. Stir in the heavy cream.
  11. Warm over low heat for 2 to 3 minutes without letting it boil.

Notes

For the smoothest texture, blend thoroughly before stirring in the cream and do not let the soup boil afterward. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream may separate slightly when reheated. For a vegetarian version, use vegetable broth instead of chicken broth.