Ina Garten Roasted Potato Leek Soup Recipe

This Ina Garten Roasted Potato Leek Soup is a cozy and flavorful recipe, which includes Yukon Gold potatoes and sweet, caramelized leeks. It’s a classic, foolproof recipe, ready in just 55 minutes.

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Ina Garten Roasted Potato Leek Soup Ingredients

• 4 large Yukon Gold potatoes, peeled and cubed
• 3 large leeks, white and light green parts only, chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon smoked paprika (optional)
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese (optional)
• Chopped chives or croutons (for garnish)

How To Make Ina Garten Roasted Potato Leek Soup

1. Preheat the oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roast the potatoes and leeks: In a bowl, toss cubed potatoes and chopped leeks with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring once, until tender and caramelized.
3. Sauté aromatics: In a Dutch oven or large saucepan, melt butter over medium heat. Add garlic and thyme and sauté for 1–2 minutes until fragrant.
4. Combine and simmer: Add the roasted potatoes and leeks to the pot. Pour in broth, stir, and let simmer for 10 minutes.
5. Blend the soup: Use an immersion blender to blend until smooth, or blend in batches in a standard blender.
6. Finish with cream and seasonings: Stir in heavy cream, smoked paprika, and Parmesan (if using). Taste and adjust seasoning as needed.
7. Serve and garnish: Ladle soup into bowls and top with chopped chives, croutons, or extra Parmesan.

Recipe Tips

• Can I prep this ahead of time? Yes, roast the vegetables and store them in the fridge. Assemble and reheat the soup when ready to serve.
• What if I don’t have leeks? Sweet onions can be used as a substitute, though the flavor will be slightly different.
• How to make this soup dairy-free: Use olive oil or plant-based butter, and a dairy-free cream alternative.
• Is it freezer-friendly? Yes, freeze before adding cream for best results. Add cream after reheating.
• Can I add protein? Stir in cooked chicken or white beans for a heartier soup.

What To Serve With Roasted Potato Leek Soup

Pair this creamy soup with light and savory sides like:

• Crusty French bread or baguette
• A crisp Caesar or garden salad
• Roasted asparagus or carrots
• A simple grilled cheese sandwich

How To Store Roasted Potato Leek Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Let the soup cool, then freeze in individual portions. Leave out the cream if freezing and add after reheating.

Ina Garten Roasted Potato Leek Soup Nutrition Facts

Estimated per serving (serves 6):

• Calories: ~360 kcal
• Carbohydrates: ~35g
• Protein: ~6g
• Fat: ~23g
• Saturated Fat: ~13g
• Sodium: ~800mg
• Fiber: ~4g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use frozen leeks?
Yes, just thaw and pat dry before roasting.

What type of potatoes work best?
Yukon Golds are ideal for their creamy texture and mild flavor.

Can I leave it chunky instead of blending?
Yes, mash slightly for texture instead of fully pureeing.

Is this soup gluten-free?
Yes, as long as the broth and Parmesan are certified gluten-free.

How do I make it extra rich?
Use full-fat cream and top with extra Parmesan.

Try More Recipes:

• Ina Garten Tomato Orzo Soup Recipe
• Ina Garten Chicken Tortilla Soup Recipe
• Barefoot Contessa Rosemary White Bean Soup Recipe