The Coziest Ina Garten’s Roasted Potato Leek Soup Recipe Ever

Dive into a comforting bowl of silky smooth Ina Garten roasted potato leek soup that promises pure culinary bliss.

Creamy textures mingle with rich, earthy flavors that warm you from the inside out.

Each spoonful carries the essence of rustic French countryside cooking.

The recipe captures the elegant simplicity that makes Garten’s dishes so beloved among home cooks.

Roasting the vegetables beforehand intensifies their natural sweetness and depth.

Leeks caramelize to a golden perfection, while potatoes develop a nutty undertone that elevates this classic soup.

Get ready to savor a restaurant-quality dish that comes together with minimal effort and maximum deliciousness.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 380 kcal

Servings: 6

Everything for Roasted Potato Leek Soup Ingredients

• Potatoes: Hearty foundation that brings creamy texture and earthy warmth, select firm potatoes with smooth skin and no sprouts.
• Leeks: Delivers delicate onion-like flavor, choose bright green tops with white bottoms and no wilting or bruising.
• Olive Oil: Helps vegetables roast evenly and adds subtle richness, use extra virgin for best flavor.
• Arugula: Introduces peppery brightness and vibrant green color, pick fresh leaves with crisp edges.

• Chicken Stock: Creates smooth soup consistency and adds depth, preferably homemade or low-sodium.
• White Wine: Provides subtle acidity and complexity, select dry white wine like Sauvignon Blanc.
• Cream: Delivers luxurious silkiness, use heavy cream for maximum richness.
• Crème Fraîche: Adds tangy sophistication and smooth texture, look for authentic French variety.

• Parmesan Cheese: Offers sharp, salty notes and elegant finish, choose freshly grated high-quality cheese.
• Shallots: Creates crispy, golden topping with sweet undertone, select firm bulbs without soft spots.
• Butter: Helps caramelize shallots and adds rich flavor, use unsalted for better control.
• Vegetable Oil: Provides neutral base for frying shallots, choose high smoke point oil.

What Tools You’ll Need for Roasted Potato Leek Soup

• Sheet Pan: Large, flat baking surface for roasting vegetables evenly.
• Food Processor: Essential for pureeing roasted vegetables into smooth soup.
• Large Pot or Dutch Oven: Perfect for combining and heating final soup mixture.
• Spatula: Helps toss and turn vegetables during roasting.
• Slotted Spoon: Used for removing crispy shallots from oil.
• Candy Thermometer: Ensures precise oil temperature for frying shallots.
• Saucepan: For heating oil and butter to correct temperature.
• Whisk: Helps blend cream and incorporate final seasonings.
• Paper Towels: For draining and cooling crispy shallots.

Step-by-Step Guide to Roasted Potato Leek Soup

Roasted Potato Leek Soup Adventure

• Vegetable Preparation Outdoor heat transforms humble potatoes and leeks into a flavor explosion. Spread chopped vegetables across a spacious sheet pan, drizzling with golden olive oil and sprinkling with salt and pepper. Let the oven work its magic at 400 degrees, roasting for about 45 minutes until vegetables turn tender and caramelized.
• Aromatic Infusion After roasting, nestle arugula among the vegetables, allowing its peppery essence to mingle. A quick additional roast creates wilted, intensely flavored greens that will elevate the soup's character.
• Liquid Magic Deglaze the roasting pan with white wine and chicken stock, capturing every delicious browned bit clinging to the surface. This step unlocks deep, complex flavors hidden in the pan's landscape.
• Smooth Transformation Transfer roasted treasures into a food processor, blending until silky smooth. Pour the vibrant puree into a large pot, adjusting consistency with additional chicken stock to create a luxurious texture.
• Creamy Finale Swirl in cream and crème fraîche, transforming the soup into a velvety masterpiece. A sprinkle of Parmesan adds a salty, nutty whisper that dances across the palate.
• Crispy Shallot Garnish Slowly caramelize shallots in oil until they become golden brown nuggets of crunch. Scatter these delicate crispy morsels atop each serving for a textural surprise that elevates the entire dish.

Flavor Ideas for Roasted Potato Leek Soup

• Experiment with different root vegetables like carrots, parsnips, or sweet potatoes to add depth and color to your soup base.
• Toss fresh rosemary, thyme, or sage leaves with the vegetables before roasting to introduce an aromatic layer of flavor that enhances the soup's complexity.
• Swap cream and crème fraîche with coconut milk or cashew cream for a lighter, plant-based version that maintains the soup's rich, velvety texture.
• Replace shallots with pancetta bits, toasted pumpkin seeds, or crispy bacon to add crunch and a savory element that elevates the soup's overall taste profile.
• If white wine isn't available, use dry vermouth or a splash of apple cider to deglaze the pan and add a subtle tangy note to the roasted vegetable base.

Serving Suggestions for Roasted Potato Leek Soup

• Pair with Crusty Bread: Serve this creamy soup alongside a slice of warm, rustic sourdough or French baguette to soak up every delicious drop.
• Garnish with Crispy Shallots: Sprinkle the homemade crispy shallots on top for a crunchy texture and deep, caramelized flavor that elevates the soup's richness.
• Create a Complete Meal: Complement the soup with a light green salad dressed in a tangy vinaigrette to balance the soup's creamy consistency and add a fresh element to the dining experience.
• Wine Pairing Suggestion: Enjoy a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio, which will harmonize beautifully with the soup's subtle flavors and creamy profile.

How to Keep Roasted Potato Leek Soup Fresh

• Refrigerate Wisely: Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will actually deepen and become more delicious overnight.
• Freeze for Later: Transfer cooled soup to freezer-safe containers, leaving some space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before gently reheating.
• Reheat with Care: Warm the soup slowly over medium-low heat, stirring frequently to prevent scorching. Add a splash of chicken stock if the soup seems too thick after refrigeration.
• Crispy Shallot Tip: Keep the crispy shallots in a sealed container at room temperature for up to 5 days. Add them just before serving to maintain their crunchiness and prevent sogginess.

Silky Roasted Potato Leek Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 36 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s roasted potato leek soup delivers a creamy comfort classic from French cuisine. Rustic ingredients combine for a smooth, rich experience that warms hearty appetites and brings elegant simplicity to winter dining.

---

Ingredients

Scale 1x2x3x

• 6 to 7 cups chicken stock, preferably homemade
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 2 lbs (907 g) Yukon gold potatoes, peeled and cut into ¾-inch chunks
• ¾ cup (180 ml) heavy cream
• 8 oz (226 g) crème fraîche
• 3 tbsps unsalted butter
• ¼ cup (25 g) freshly grated Parmesan, plus extra for garnish
• ½ cup (120 ml) dry white wine, plus extra for serving
• ¼ cup (60 ml) good olive oil
• 1 ½ cups (360 ml) olive oil or vegetable oil
• 5 to 6 shallots, peeled and sliced into thin rings
• 3 cups baby arugula, lightly packed
• Kosher salt and freshly ground black pepper
• Crispy Shallots (recipe follows), optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roasting Preparation: Preheat oven to 400°F (204°C), positioning rack centrally and preparing a large sheet pan for vegetable roasting.
2. Vegetable Seasoning: Distribute potatoes and leeks in a single layer, drizzle with olive oil, season with salt and pepper, ensuring comprehensive coating through thorough tossing.
3. Roasting Process: Roast vegetables for 40-45 minutes, rotating every 15 minutes to promote uniform caramelization and prevent scorching; incorporate arugula during final 4-5 minutes for gentle wilting.
4. Deglazing Technique: Transfer sheet pan across stovetop burners, deglaze with white wine and chicken stock, meticulously scraping roasted flavor fragments from pan surface.
5. Puree Creation: Process roasted vegetables in batches using food processor, gradually integrating pan liquid and chicken stock to achieve silky, smooth consistency.
6. Soup Assembly: Transfer pureed batches into large pot, adjusting liquid volume for optimal soup texture; incorporate heavy cream, crème fraîche, salt, and pepper, fine-tuning seasoning through careful tasting.
7. Final Enhancement: Gently reheat soup, whisking in white wine and grated Parmesan cheese for added depth and richness.
8. Crispy Shallot Garnish: Heat oil and butter to 220°F (104°C) using candy thermometer, reduce heat, slowly cook shallots 30-40 minutes while maintaining temperature below 260°F (127°C), stirring periodically for even browning.
9. Garnish Preparation: Extract shallots with slotted spoon, drain thoroughly on paper towels, allowing complete cooling and crisping before serving as elegant soup topping.

Notes

• Boost Roasting Flavor: Use high-quality olive oil and ensure vegetables are evenly coated to maximize caramelization and develop deep, rich flavors during roasting.
• Perfect Puree Technique: Process vegetables in batches to achieve ultra-smooth consistency, gradually adding liquid to prevent lumps and create silky texture.
• Temperature Control for Crispy Shallots: Maintain precise oil temperature between 220-260°F to guarantee golden, crisp shallots without burning or becoming greasy.
• Wine Selection Matters: Choose a dry white wine with good acidity to enhance the soup’s depth and provide a subtle background complexity to the roasted vegetable base.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 60 mg