This recipe is one of my favorite soup recipes of all time. Roasting Yukon gold potatoes with leeks, then pureeing and mixing with white wine, Parmesan, cream and chicken stock, you don’t need much more than a spoon. And some fried shallots to sprinkle on top.
Rewritten from my archives, I give you:
Roasted Potato Leek Soup with Fried Shallots
Ingredients:
- 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 (3-4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade
- 3/4 cup heavy cream
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
Preheat the oven to 400 degrees F.
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. Remove the pan from the oven and stir in the wine and 1 cup of the chicken stock, scraping up any crispy roasted bits sticking to the pan.
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. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:
- 4 T vegetable oil
- 5 to 6 shallots, peeled and sliced into thin rings
Heat the oil in a medium frying pan over medium-low heat. Add the shallots, and saute for 10-15 minutes, until they are a rich golden brown. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Sprinkle with kosher salt. These are also good over salad and steak!
I made this while enjoying a cool weekend in the mountains. Remember soup weather? Barely! What’s your favorite fall dish that you can’t wait to warm up with?
Enjoy, friends! xoxo
Seasoned to Taste 