Indulge in the velvety warmth of our Creamy Roasted Gold Potato Leek Soup, a French culinary delight that promises to elevate your dining experience. Imagine the rich, buttery flavor of roasted gold potatoes mingling with the subtle sweetness of sautéed leeks, all enveloped in a luscious cream base. Perfect for cozy evenings or impressing guests at dinner parties, this soup is not just a dish; it's a hug in a bowl! With just a handful of ingredients and a simple preparation process, you can create a gourmet masterpiece that will leave everyone asking for seconds. Ready to discover the secret to this creamy comfort? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large gold potatoes, peeled and chopped
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prepare for roasting potatoes.
- Peel and chop gold potatoes into roughly 1-inch cubes. Toss potato chunks with 1 tablespoon olive oil, salt, and pepper, ensuring even coating.
- Spread potato cubes in a single layer on the prepared baking sheet. Roast in preheated oven for 20-25 minutes, turning once halfway through, until golden brown and crispy edges develop.
- While potatoes roast, clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove any sand or dirt. Slice white and light green parts into thin half-moons.
- In a large soup pot, heat remaining olive oil over medium heat. Sauté leeks until soft and translucent, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Add roasted potato chunks to the pot with leeks. Pour in vegetable broth, bringing mixture to a gentle simmer for 10 minutes to allow flavors to meld.
- Use an immersion blender or transfer soup to a standard blender, carefully puréeing until smooth and creamy. If using a standard blender, work in batches and return to pot.
- Stir in heavy cream or coconut cream, reducing heat to low. Season with additional salt and pepper to taste, ensuring soup is heated through but not boiling.
- Ladle soup into serving bowls. Garnish with freshly chopped chives and a drizzle of cream if desired. Serve immediately while hot.
Tips
- Choose the Right Potatoes: Opt for large gold potatoes for their creamy texture and buttery flavor. They roast beautifully and provide the perfect base for this soup.
- Roast for Maximum Flavor: Don’t skip the roasting step! It caramelizes the potatoes, adding depth to the soup. Ensure they’re spread out on the baking sheet to achieve that crispy edge.
- Clean Leeks Thoroughly: Leeks can harbor dirt between their layers. Slice them lengthwise and rinse thoroughly to ensure your soup is smooth and free of grit.
- Blend for Creaminess: For a truly velvety soup, use an immersion blender. If you’re using a standard blender, blend in batches and be cautious with hot liquids to avoid splattering.
- Adjust Creaminess: Feel free to adjust the amount of heavy cream or substitute with coconut cream for a dairy-free option. This will give you control over the richness of the soup.
- Garnish with Freshness: Don’t forget the finishing touch! Fresh chives not only add a pop of color but also enhance the flavor profile with their mild onion-like taste.
- Serve Hot: This soup is best enjoyed fresh and hot. Serve immediately after preparation to savor its creamy goodness!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
