Ina Garten Roasted Potato Leek Soup Recipe

The Ina Garten Roasted Potato Leek Soup Recipe is creamy, comforting and full of flavor. Roasted potatoes and leeks create a smooth, rich texture.

This soup is perfect for chilly evenings or cozy lunches. It is easy to make at home with simple ingredients. In this blog, you will learn How to make Ina Garten Roasted Potato Leek Soup Recipe step by step.

You will also see the Ingredients for Ina Garten Roasted Potato Leek Soup Recipe and tips for a perfect, flavorful result.

My Experience With This Recipe

I first tried this soup on a rainy afternoon. The smell of roasted potatoes and leeks filled my kitchen.

The soup was silky, rich and perfectly seasoned. My family loved the warmth and creaminess of every spoonful. It felt fancy but was very simple to prepare.

I enjoyed how easy it was to make ahead and reheat for a quick meal. Now, I often make it during fall or winter for a comforting treat.

Recipe Card Info

• Recipe Name: Ina Garten Roasted Potato Leek Soup Recipe
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Course: Soup
• Cuisine: American / French-inspired
• Calories: 220 kcal per serving

Equipment List

• Baking sheet
• Large soup pot or Dutch oven
• Blender or immersion blender
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Oven

Ingredients You Need for Ina Garten Roasted Potato Leek Soup Recipe

• 2 pounds Yukon gold potatoes, peeled and diced
• 3 large leeks, cleaned and sliced
• 3 tablespoons olive oil
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh chives or parsley for garnish

Step-by-Step Guide

1. Preheat the Oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

2. Roast the Potatoes

Toss diced potatoes with 2 tablespoons olive oil, salt and pepper. Spread evenly on baking sheet. Roast 25–30 minutes until golden and tender.

3. Prepare the Leeks

Trim and slice leeks. Wash thoroughly to remove dirt. Heat 1 tablespoon olive oil in a pot and sauté leeks for 5–7 minutes.

4. Add Garlic

Add minced garlic to the leeks. Cook 1–2 minutes until fragrant. Stir continuously to prevent burning.

5. Combine Potatoes and Stock

Add roasted potatoes to the pot. Pour in chicken or vegetable stock. Bring to a gentle boil, then reduce heat and simmer 10 minutes.

6. Blend the Soup

Use an immersion blender or regular blender to puree soup until smooth. Blend in batches if needed for even consistency.

7. Add Cream and Seasoning

Stir in heavy cream, adjust salt and pepper. Heat gently without boiling to keep the cream silky.

8. Serve the Soup

Ladle soup into bowls. Garnish with chopped chives or parsley. Serve hot with crusty bread for a complete meal.

Tips to Make the Best Ina Garten Roasted Potato Leek Soup Recipe

• Roast potatoes until golden for deep flavor.
• Wash leeks thoroughly to remove grit.
• Use Yukon gold potatoes for creamy texture.
• Blend carefully for a silky smooth soup.
• Add cream last and do not boil to avoid curdling.

Common Mistakes to Avoid

• Skipping the potato roasting step reduces flavor depth.
• Not cleaning leeks well can leave grit in the soup.
• Overcooking cream can cause separation.
• Using waxy potatoes makes the soup less creamy.
• Under-seasoning reduces the overall taste.

Serving Suggestions

Serve this soup with crusty bread, garlic toast or a simple green salad. Add a sprinkle of fresh herbs for extra color and aroma. Perfect for lunch or dinner on chilly days.

Variations You Can Try

• Substitute half of the potatoes with sweet potatoes for sweetness.
• Add a dash of smoked paprika for a subtle smoky flavor.
• Use vegetable stock to make the soup vegetarian.
• Garnish with crispy bacon bits for added crunch.
• Stir in Gruyère cheese for extra richness.

Storage and Reheating Tips

• Store leftover soup in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove to maintain creaminess.
• Freeze soup in portions for up to 2 months.
• Avoid boiling when reheating to prevent curdling.
• Add a splash of cream after reheating if needed.

Nutrition Information

Nutrient	Amount per Serving
Calories	220 kcal
Protein	4 g
Fat	12 g
Carbohydrates	28 g
Fiber	4 g
Sodium	600 mg

Health Benefits

This soup is rich in vitamins from leeks and potatoes, including vitamin C, B6, and potassium. Leeks have antioxidants and potatoes provide fiber and energy.

Using moderate cream makes it indulgent but still nourishing. This soup is warming, filling and supports overall health.

FAQs about Ina Garten Roasted Potato Leek Soup Recipe

Can I use frozen potatoes?
Yes, but thaw and roast them well to get a golden flavor.

Can I make it vegetarian?
Yes, substitute vegetable stock for chicken stock. It tastes just as rich.

Can I use an immersion blender?
Yes, it works perfectly. Blend carefully until smooth and creamy.

How long can I store the soup?
Store in the fridge up to 3 days or freeze for 2 months in portions.

Can I make it ahead of time?
Yes, prepare a day in advance. Reheat gently before serving for best flavor.

Final Thoughts

The Ina Garten Roasted Potato Leek Soup Recipe is creamy, comforting and easy to make.

Now you know How to make Ina Garten Roasted Potato Leek Soup Recipe step by step.

Keep the Ingredients for Ina Garten Roasted Potato Leek Soup Recipe ready for a cozy, flavorful meal anytime. Perfect for fall, winter or whenever you need a warm, hearty dish.