The people have spoken…

The people have spoken…

Ok, people is a bit too strong, but a couple people (see, that just didn’t sound as grand) requested the Roasted Potato Leek Soup recipe that I am always talking about. Of course, it is another Ina Garten (aka Barefoot Contessa) masterpiece, and once again I will remind you of how much I adore this woman! I make a couple changes to mine which I will describe below. Also, I love to serve this with crusty whole-grain baguette slices with melted Brie on top (you know me… I love me some Brie 🙂 Ok, I’ll leave the rhyming to Dr. Suess, but seriously this soup is scrumptious and so very perfect on a cold day.

Roasted Potato Leek Soup
source Barefoot Contessa Back to Basics, Ina Garten


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
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional


1.Preheat the oven to 400 degrees F.

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 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.

3.Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 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.

4.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.

5.Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

6.When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Serves 6-8.

Elissa’s Changes: I substitute buttermilk for cream and sour cream for cream fraiche. I also use my immersion blender (what I affectionately call my “boat motor” after Emeril Lagasse) instead of transferring it to a blender which makes things easier. But if you don’t have an immersion blender, then use your blender. Also, I leave the white wine out since I’m breastfeeding 🙂

Ina Garten, you’re a genius!!!


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