Roasted Potato & Leek Soup Recipe
Creamy Yukon, Crispy Leek Garnish
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Ingredients
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Soup Base
Leek Garnish
Method
Soup Base Preparation
- 1
Prepare the Ingredients
Wash and peel the Yukon Gold potatoes. Cut them into small, even-sized cubes. Clean the leeks thoroughly and slice the white and light green parts into rings.
- 2
- 3
Add Potatoes and Broth
Add the cubed potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
- 4
Blend the Soup
Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- 5
Add Cream and Seasoning
Stir in 1 cup of heavy cream, salt, black pepper, and fresh thyme leaves. Simmer for another 5 minutes to heat through. Taste and adjust seasoning if needed.
Leek Garnish Preparation
- 6
Prepare the Garnish
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced green parts of the leeks and sprinkle with salt. Sauté until crispy, about 4-5 minutes, stirring occasionally.
- 7
Serve
Ladle the roasted potato and leek soup into bowls. Top with the crispy leek garnish and serve hot.
