I am going to let you in on a little secret. In order to put on
the lavish Thanksgiving dinners that I do, I have to make some things ahead.
One of those things is my traditional Potato Leek Soup (that keeps 2 days in the fridge, and freezes beautifully). This year, I decided to
do something different from what I normally do, and that was to roast the
vegetables rather than sauté them. Lately I have been roasting everything, and
really enjoying how delicious things can be, not to mention pretty darned easy.
In the past, I have never given away my leek soup recipe, and I don't plan to
do that here, but I will give you the recipe for the version that I served this
year, based upon one from Ina Garten. My diners still preferred my secret
recipe, but I think this one gave my original a real run for its money, and it
is one heck of a lot easier!
Roasted Leek and Potato Soup
4 leeks (I used Melissa’s), cleaned, trimmed, and cut into 2” chunks
1 large yellow onion, peeled, and cut into large wedges
2 pounds Yukon Gold potatoes, peeled and cubed*
2 handfuls of baby spinach
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 to 1 teaspoon kosher salt
4 leeks (I used Melissa’s), cleaned, trimmed, and cut into 2” chunks
1 large yellow onion, peeled, and cut into large wedges
2 pounds Yukon Gold potatoes, peeled and cubed*
2 handfuls of baby spinach
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 to 1 teaspoon kosher salt
1/2 cup white wine
4 cups homemade chicken stock
2 cups whole milk (nothing else will do!)
Preheat the oven to 400°F.
4 cups homemade chicken stock
2 cups whole milk (nothing else will do!)
Preheat the oven to 400°F.
Place leeks, onions, and potatoes onto a sheet pan. Drizzle with oil, sprinkle with salt and pepper, and toss with
hands until thoroughly coated. Place in oven, and roast for 55 to 60 minutes,
giving it a stir at 30 minutes. At 60 minutes, toss in the spinach, and let it
roast two minutes more. Remove from oven, place on stovetop, and pour wine over
roasted vegetables. Use a metal spatula to deglaze the pan scraping up all the
delicious roasted bits.
Transfer vegetables, in batches, to a food processor
and purée along with one cup chicken stock per batch. Transfer purée to a
medium stockpot, stir in remaining 2 cups of chicken stock along with the 2
cups of milk. Warm through and, at this point if it's too chunky for you, do
what I do, and give it that wonderful velvety texture by whipping it a second
time with an immersion blender. It will be beautiful, rich, and velvety, and oh
so delicious. Garnish with a few sliced scallions, and gratings of Gruyere
cheese.
*I used a variety of potatoes that I had on hand, including Melissa’s Organic Fingerling Potatoes.
*I used a variety of potatoes that I had on hand, including Melissa’s Organic Fingerling Potatoes.
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looks delicious!
ReplyDeleteTo quote Oliver Twist: “Please, sir, I want some more!”😀
ReplyDeleteSounds so amazing! Pinned!
ReplyDeleteI would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Oh my, I can almost taste this delicious soup, it looks amazing! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
ReplyDeleteMiz Helen