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Roasted Potato Leek Soup

Thursday, December 23, 2010

  • 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
  • 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine, plus extra for serving
  • 5 cups chicken or vegetable stock, preferably homemade
  • 3/4 cup heavy cream
  • 8 ounces creme fraiche
  • 1/4 cup freshly grated Parmesan, plus extra for garnish
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly.




Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender (my leek was a bit too brown :D)


In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot.


Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.



I also added some hot paprika :D


When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. I added some dried parsley and a touch of sweet paprika


 Enjoy!

2 comments:

Alisa said...

It looks delicious.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this leek widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with leeks,Thanks!

Guvi said...

@Alisa Done, and thank you very much for your offer!

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