As the weather turns colder, you may start to look for delicious soups that will warm your tummy and your soul. Creamy Roasted Potato Leek Soup is a no-fail recipe that anyone can make.
I have made many soups over the last 15 years, but one of my favorites is Creamy Roasted Potato Leek Soup. Sitting down to a bowl of this soup is like adding a little calm to my day. I also like that it adds a bit of nutrition to my life. Adding nutrition to my body is important and I can do that through soup.
I would say this soup and Broccoli Cheese Soup is a tie-breaker in my house for my family’s favorite soups.
Creamy Roasted Potato Leek Soup
If you’ve never had leek soup before, you may be wondering what it tastes likes. Leeks are actually super delicious. I pick them up fresh whenever I make leek soup and it always turns out amazing. If you are curious about leeks and want to add them to a recipe, this is a really good place to start.
What Ingredients are Used in Roasted Potato Leek Soup?
As you decide to make this soup, you may be trying to decide what ingredients go in it. This is a very simple soup that does not require many ingredients.
- Large leeks – You can pick leeks up at the Farmer’s Market or at any major grocery store. Make sure you wash the leeks and cut them appropriately.
- Large potatoes – This recipe is so scrumptious because we get to add potatoes to it! Trust me, you won’t want to leave out the potatoes.
- Diced onion – If you enjoy adding onions to your soup, then you will really enjoy it in this leek soup.
- Chives – I don’t know about you but adding chives to a soup just gives it so much flavor.
Other ingredients you will use includes, light cream, butter, garlic, salt, pepper, and cayenne. Each ingredient is vital to this recipe to help make it super nutritious and delicious.
How to Store Creamy Roasted Potato Leek Soup
Because this recipe is a soup, you will need to make sure you keep it in the fridge. It will keep for around 3-5 days. You just need to make sure it is stored in an airtight container. A Tupperware container works better for soups than aluminum foil.
Give this recipe a try and let me know what you think. Adding this soup recipe to your arsenal will be a smart move because everyone loves a good leek soup that is super creamy.
More Soup Recipes to Try:Print
This French comfort food is super simple and is sure to become a staple for those cold winter evenings.
- 3 large leeks – washed and remove roots and dark green parts
- 3 large potatoes, peeled and chopped into about 1 inch pieces
- 1 yellow onion, diced
- 4 1/2 cups vegetable broth
- 1/4 cup light cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chives, chopped
- 1/2 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne, optional
- Melt butter in a large pot over medium heat.
- Add onion, garlic, and leeks. Cook all for about 5 minutes until softened
- Add in salt, pepper, potatoes and cayenne. Stir together and cover pot. Cook for an additional 5 minutes, or until potatoes begin to soften.
- Add in vegetable broth and bring to a boil. Reduce heat to a low simmer. Cook for an additional 10 minutes.
- Using either an immersion blender or blender. Blend soup mixture until smooth and creamy and return to pot.
- Return pureed soup to the pot, reduce heat to low and whisk in cream. Cook for an additional 3 minutes.
- Top with chives, cheese or bacon and serve.