Roasted Potato Leek Soup

Serves 6

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1 onion, coarsely chopped
olive oil
salt and freshly ground black pepper
dried herbs to taste, such as herbs du Provence or thyme
3 cups baby spinach, lightly packed
1/2 cup dry white wine
6-7 cups vegetable broth

Instructions: Preheat oven to 400°.

Combine the potatoes and leeks and onion in a pan in a single layer. Add a good glug of olive oil and sprinkle salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the broth and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

Pour the vegetables into a large pot along with 4 cups broth and use a stick blender to puree. Add the spinach and cook a few minutes to wilt. Puree again until the soup reaches desired consistency. to puree the vegetables in batches until they’re all done and combined in the large pot. Add the rest of the broth and herbs, salt and pepper to taste.

When ready to serve, reheat the soup gently.

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