Roasted Leek and Potato Soup - Best Recipe Ever!

"I adapted this from: http://crepesofwrath.net/2013/02/08/carrot-potato-leek-soup/ Without a doubt this is the most delicious Leek and Potato soup I've ever had."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6

ingredients

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directions

  • Heat oven to 400º F. Place all veggies on a large baking tray.
  • Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
  • Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
  • Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.

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Reviews

  1. Easy and delicious!
     
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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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