Baked Potato & Leek Soup Recipe

Preparation Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Scrub the russet potatoes under running water, dry them, and poke the skins with a fork several times. Rub with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes until tender.

2. 2

   Sauté the Leeks and Garlic

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are soft. Add the minced garlic and cook for an additional minute until fragrant.

3. 3

   Combine Ingredients

   Once the potatoes are done, let them cool slightly, then scoop out the insides and add them to the pot with the leeks. Discard the skins or keep them for a crispy garnish. Add the vegetable broth, salt, and black pepper. Bring the mixture to a simmer.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup.

5. 5

   Finish with Cream and Tarragon

   Stir in the heavy cream and chopped tarragon. Adjust seasoning with more salt and pepper, if needed. Heat through but do not boil.

6. 6

   Serve

   Ladle the soup into bowls, garnish with crispy potato skins (if using), a drizzle of cream, and chopped chives. Serve hot.