Roasting Potatoes takes this Potato Leek Soup Recipe to a whole other level.
Roasted Potato & Leek Soup
5 Red Potatoes
2 Yellow Onions
1/2 Cup Bacon or Pancetta
4 Tbs Butter
4 Tbs flour
6 Cups Chicken Stock
Salt & Pepper
Preheat your oven to 450 degrees.
To begin this recipe we are going to immediately try to get more flavor into this yummy winter warming soup by roasting our potatoes & yellow onions. Start by chopping your potatoes & yellow onions into medium sized chunks. Toss them on a baking sheet, drizzle with olive oil to coat & plenty of salt and pepper to taste. Once your oven is preheated to 400 degrees, pop them in the oven. After about 20 minutes begin turning your potatoes every 5-10 minutes to ensure they roast & brown evenly.
Your pan should look like this before they go in the oven...
And this when they are done after about 35-50 minutes depending on your oven.
While your vegetables roast begin cleaning your leeks. I like to trim a bit off both ends, making sure to not leave too much of the dark greens on top. The thick green tops tend to offer less onion flavor & a tougher texture.; however, after cleaned they make a great addition to your next stock pot! Slice your leeks in half lengthwise and then into half moons. Then submerse you half moons in a large bowl of cold water and toss them well. I like to let them sit in this cool bath for at least 15 minutes so that all the dirt & sand can make their way to the bottom.
When removing your leeks from their water bath be sure to lift them out gently so all the dirt stays at the bottom of the bowl. I like to put my leeks in a colander to ensure all the excess water drains so your leeks will saute better.
Get a stock pot hot & saute your bacon for about 2-3 minutes and then add your leeks. Season with salt & pepper and saute for 5 minutes. Then add 2 Tbs of butter and continue to saute & wilt your leeks. After a few more minutes you can add your roasted potatoes & onions to the pot. Stir & saute for another 5 minutes to allow the ingredients to have a moment to mingle before beginning your rue.
At this point I like to remove at least 1/4 of my vegetable mixture to use as a garnish for my soup. This allows for a little wedge of chunky potato & caramelized onion along with the creamy soup you will soon be pureeing. Add the rest of your butter, when melted add the flour & incorporate mixing well. Stir & cook your flour down for at least 1-2 minutes to take the raw floury taste out. You can slowly add your chicken stock stirring well to ensure you mix the rue in well. Bring soup back to a boil and cook for a few minutes. You will see the mixture begin to thicken. At this point turn your heat off & puree your soup. On the spoon your consistency should look like this...
I like to garnish my creamy potato soup with lots of goodies depending on what I have around. For this recipe I used Shaved Parm, Fresh Parsley, and a few of the Roasted Potatoes & Caramelized Onions.
And a little glug of Olive Oil as well got a thumb's up!