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
- 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
Instructions
- Roasting Preparation: Preheat oven to 400°F (204°C), positioning rack centrally and preparing a large sheet pan for vegetable roasting.
- 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.
- 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.
- Deglazing Technique: Transfer sheet pan across stovetop burners, deglaze with white wine and chicken stock, meticulously scraping roasted flavor fragments from pan surface.
- Puree Creation: Process roasted vegetables in batches using food processor, gradually integrating pan liquid and chicken stock to achieve silky, smooth consistency.
- 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.
- Final Enhancement: Gently reheat soup, whisking in white wine and grated Parmesan cheese for added depth and richness.
- 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.
- 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