Monday, December 6, 2010

Roasted Potato & Leek Soup ~ Recipe

Potato and Leek Soup

Remember those leeks that I mentioned having left in the garden? Well I did finally pull them up but not until after they had been hit by a hard frost *grin*. I had planned to make soup with them so I wasn't to worried if they froze but you know what, when I pulled them out of the frozen soil they came out perfectly clean! Now if only I could pull them out of the ground like that all the time :)

I was really excited to try making a creamed leek and potato soup using some of the potatoes and rosemary that came out of our garden as well.

I started by cleaning 12 of my leeks by trimming off the hard green tops and the roots leaving the nice white fleshy bottoms and then splitting them in half. My leeks were only 1/2 - 1 inch in diameter so if you are buying leeks you could use 4 really nice large leeks :) I then added 8 peeled and cubed medium sized potatoes, 1 large sweet onion such as a walla walla quartered, 1 large red pepper cut into large chunks and 2 sprigs of rosemary.

Place all of your vegetables into your roasting pan, toss with a generous splash of olive oil, some salt and pepper and roast at 400 degrees Fahrenheit for about 30 miutes or until all of your vegetables are fork tender. Mmm, the smell of them roasting is delightful *grin*.

Potato and Leek Soup

Once your vegetables are cooked and slightly cooled it's time to pureƩ them in your blender :) Place a couple large scoops of vegetables in your blender with a good splash of milk and blend until smooth.

I decided to make my soup milk based but you could use chicken or vegetable stock in place of the milk if you like! I also found that the potatoes made the mixture quite thick while they were in the blender so if you have one of those stick blenders that might make quicker work of the blending so that you don't have to do multiple batches in the blender :)

Once you have pureed all of your veggies you can adjust the thickness of your soup by adding more milk or stock and season with additional salt and pepper to your liking :)

Potato and Leek Soup

This is a delighfully filling soup and the roasted vegetables give it a yummy flavor. Plus with it being so smooth and creamy your children will have NO idea what is in it *grin*. The perfect solution to the picky eater LOL.

I paired it with homemade cheese buns and everyone loved it :) I hope you enjoy making some for your family.


PS. Looking for more great recipes? Check out the Hearth & Soul Blog Hop


Melynda said...

This sounds lovely, I am a potato soup fan and this is a nice variation. Thanks.

Jenn4him said...

Yummy! I love warm soup this time of the year. I try to make one or two different soups a week.

Grace said...

Yum. Potato leek is one of my favorites.

Christy said...

Oh Rosina this sounds delicous. It has never occurred to me to roast the potatoes and leeks first - what a delicious soup you have made. Thanks for linking this to the Hearth and Soul Hop!