Velvety Roasted Potato and Leek Soup with Arugula and Crispy Shallots
Experience the comforting flavors of this luxurious roasted potato and leek soup, enriched with baby arugula and a hint of white wine. Inspired by Ina Garten's Back to Basics, this recipe not only highlights the natural sweetness of roasted Yukon Gold potatoes and leeks, but also adds a layer of freshness with arugula and creaminess from heavy cream and crème fraîche. The crowning glory of this dish is the crispy shallots, which provide a delightful crunch that perfectly contrasts with the soup's smooth texture. Perfect for a cozy dinner or as a starter for an elegant gathering, this soup promises to warm your heart and impress your guests. Serve with a glass of white wine for an unforgettable meal.
6-8 servings
Servings
265
Calories
12
Ingredients
Ingredients
Yukon Gold Potatoes
2 lbs (peeled and cut into 3/4-inch chunks)
Leeks
4 cups (chopped, white and light green parts, cleaned of all sand (about 4 leeks))
Olive Oil
1/4 cup
Kosher Salt
to taste
Black Pepper
to taste (freshly ground)
Baby Arugula
3 cups (lightly packed)
Dry White Wine
1/2 cup
Chicken Stock
6-7 cups (preferably homemade)
Heavy Cream
3/4 cup
Crème Fraîche
8 ounces
Parmesan Cheese
1/4 cup (freshly grated, plus extra for garnish)
Crispy Shallots
optional (see separate recipe for crispy shallots)
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a large sheet pan, combine the peeled and chopped Yukon Gold potatoes and cleaned leeks in a single layer.
3
Drizzle with olive oil, then season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Toss the vegetables to ensure they are evenly coated.
4
Roast in the oven for 40 to 45 minutes, turning with a spatula every 15 minutes, until the potatoes and leeks are very tender.
5
Add the baby arugula to the sheet pan, tossing it with the roasted vegetables, and roast for an additional 4 to 5 minutes, until the arugula is wilted.
6
Once roasted, remove the pan from the oven and place it over two burners on low heat. Pour in the dry white wine and 1 cup of chicken stock. Gently scrape up any caramelized bits from the bottom of the pan.
7
In batches, transfer the mixture into a food processor fitted with the steel blade. Add about 5 cups of the chicken stock to the food processor to help blend it into a smooth puree.
8
Once pureed, pour the mixture into a large pot or Dutch oven. Continue pureeing any remaining vegetables with more stock as needed to achieve a thick soup consistency.
9
Stir in the heavy cream, crème fraîche, and the remaining chicken stock to loosen the soup further if desired. Season with 2 teaspoons of salt and 1 teaspoon of pepper, adjusting to taste.
10
When ready to serve, reheat the soup gently over medium-low heat. Just before serving, whisk in 2 tablespoons of white wine and the grated Parmesan cheese.
11
Ladle the soup into bowls and garnish with extra grated Parmesan cheese and crispy shallots, if desired. Serve hot with additional white wine on the side.
Nutrition Information
19g
Fat
20g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Velvety Roasted Potato and Leek Soup with Arugula and Crispy Shallots.
What served as the inspiration for this soup?
This recipe was inspired by Ina Garten's book, Back to Basics.
How many people does this soup recipe serve?
This recipe yields approximately 6 to 8 servings.
What are the primary vegetables used in the soup base?
The base consists of roasted Yukon Gold potatoes, leeks, and baby arugula.
At what temperature should the oven be preheated?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the potatoes and leeks need to roast?
They should roast for 40 to 45 minutes until they are very tender.
When should the baby arugula be added to the recipe?
Add the arugula to the sheet pan during the last 4 to 5 minutes of roasting.
What is the purpose of adding white wine to the sheet pan?
The wine is used to deglaze the pan and help scrape up the flavorful caramelized bits.
How much chicken stock is required for the soup?
The recipe calls for 6 to 7 cups of chicken stock, preferably homemade.
What type of dairy provides the soup's creamy texture?
The creaminess comes from a combination of heavy cream and 8 ounces of crème fraîche.
What specific potato variety is recommended?
Yukon Gold potatoes are recommended for their natural sweetness and smooth texture.
How should the leeks be prepared?
Use 4 cups of chopped white and light green parts, ensuring they are thoroughly cleaned of sand.
What is the recommended garnish for this soup?
The soup is best garnished with extra grated Parmesan cheese and crispy shallots.
Can this recipe be considered vegetarian?
As written it uses chicken stock, but it can be made vegetarian by substituting with vegetable stock.
How many calories are in one serving of this soup?
Each serving contains approximately 265 calories.
What is the fat content per serving?
There are 19 grams of fat per serving.
How many grams of protein are in each serving?
Each serving provides 6 grams of protein.
What are the total carbohydrates per serving?
There are 20 grams of carbohydrates per serving.
What equipment is needed to puree the vegetables?
A food processor fitted with a steel blade is used to blend the roasted vegetables into a puree.
How much Parmesan cheese is stirred into the soup?
1/4 cup of freshly grated Parmesan cheese is whisked into the soup before serving.
What should I do if the soup is too thick?
You can add the remaining chicken stock to loosen the soup to your desired consistency.
Is it necessary to peel the potatoes?
Yes, the recipe specifies using peeled Yukon Gold potatoes cut into chunks.
What type of wine is best for this recipe?
A dry white wine is best for both the deglazing and the final whisking.
How often should the vegetables be turned during roasting?
The vegetables should be turned with a spatula every 15 minutes.
When is the final addition of white wine made?
Just before serving, whisk in 2 tablespoons of white wine for added brightness.
What is the total number of ingredients in this recipe?
The recipe contains 12 ingredients including optional garnishes.
How should the soup be reheated?
Reheat the soup gently over medium-low heat to avoid curdling the cream.
What texture should the soup have?
The soup should have a velvety, smooth, and thick consistency.
What is the benefit of roasting the vegetables instead of boiling?
Roasting highlights the natural sweetness and adds depth through caramelization.
What beverage pairs well with this soup?
It is recommended to serve the soup with a glass of white wine.