Roasted Potato & Leek Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
YIELD: 48 oz.
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Clean, peel (if desired), and cut potatoes into 1" pieces. Place in large bowl.
  • Clean leeks. Cut lengthwise, then into 1/4" slices. Add to potatoes.
  • Mince or press garlic over potatoes and leeks.
  • Drizzle with olive oil and put the whole mess in a rimmed cookie sheet.
  • Sprinkle with salt and pepper and roast for 40 minutes, turning once after 20 minutes.
  • After 40 minutes, pull vegetables and pour wine over. Place spinach on vegetables and carefully put back into the oven for 5 minutes, just to wilt the spinach (or other green).
  • When spinach has wilted, pull cookie sheet from oven and gently scrape vegetables from cookie sheet.
  • In batches, scoop vegetables into food processor with 1 cup of broth and pulse to desired consistency (or if chunky is your thing, simply use a potato masher, adding broth is needed).
  • Add salt, pepper, and cream as desired.
Advertisement