This classic soup gets an modern reworking and deeper flavors from roasted potatoes. You’ll love it.
Leeks are notorious for harboring sandy grit from the farm field. To clean, lop off the tough, dark green tops, then slice the entire leek in half lengthwise (white and lighter green parts). Fan out layers and rinse under running water, until all the dirt is removed.
- 3 pounds red potatoes, unpeeled and quartered
- Olive oil
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 3 medium leeks, dark green parts removed
- 1 large onion, chopped (about 1 1/2 cups)
- 5 cups stock
- 1/2 cup half-and-half
- Preheat oven to 400 degrees. Coat potatoes with some oil. Add garlic, salt and pepper. Spread on a baking sheet in a single layer and roast until tender (about 30 minutes).
- Follow instructions in the headnote for cleaning leeks. Chop finely.
- Warm 2 tablespoons olive oil in a large soup pot. Add onions and cook for 5 minutes. Add leeks and cook until very soft. Add roasted potatoes with pan scrapings and stock. Bring to a boil, then reduce heat, cover and cook until potatoes are very soft, about 40 minutes. Process roughly with a handheld immersion blender, or in batches in a food processor, allowing some chunks of potato to remain. Return to pot, add more salt and pepper to taste and stir in half-and-half before serving.