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.
Ingredients
- 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
Instructions
Preheat the Oven
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
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.
- 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.
Add Garlic
- Add minced garlic to the leeks. Cook 1–2 minutes until fragrant. Stir continuously to prevent burning.
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.
Blend the Soup
- Use an immersion blender or regular blender to puree soup until smooth. Blend in batches if needed for even consistency.
Add Cream and Seasoning
- Stir in heavy cream, adjust salt and pepper. Heat gently without boiling to keep the cream silky.
Serve the Soup
- Ladle soup into bowls. Garnish with chopped chives or parsley. Serve hot with crusty bread for a complete meal.
Notes
- 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.