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    You are in: Home / Recipes / Roasted Potato Leek Soup (Ina Garten Back to Basics) Recipe
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    Roasted Potato Leek Soup (Ina Garten Back to Basics)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    ChefDLH's Note:

    This recipe is for a great soup by the Barefoot Contessa Ina Garten in her new book Back to Basics. The secret is the crunchy shallots so make sure to try making them as well. See Crispy Shallots ( Ina Garten Back to Basics) as well for that- well worth it. Enjoy ChefDLH

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      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 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
    3. 3
      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 enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, cream fraiche, 2 teaspoons salt and 1 teaspoon pepper and check the seasonings.
    4. 4
      When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and Crispy Shallots, if using.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Potato Leek Soup (Ina Garten Back to Basics)

    Serving Size: 1 (422 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 603.5
     
    Calories from Fat 346
    57%
    Total Fat 38.4 g
    59%
    Saturated Fat 18.3 g
    91%
    Cholesterol 103.4 mg
    34%
    Sodium 454.3 mg
    18%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.9 g
    31%
    Protein 13.0 g
    26%

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