Ina Garten’s Roasted Potato Leek Soup is a comforting and creamy dish that brings out the natural sweetness of leeks and the heartiness of roasted potatoes. This soup is rich, velvety, and full of deep flavors, making it perfect for a cozy meal.

What is Ina Garten Roasted Potato Leek Soup?

Roasted Potato Leek Soup is a creamy and flavorful soup made by roasting potatoes and leeks to enhance their sweetness, and then blending them into a smooth, rich texture. Unlike traditional potato leek soup, this version gains extra depth from caramelization during roasting.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Roasted Potato Leek Soup

Deep, rich flavor: Roasting enhances the sweetness of leeks and potatoes.
Smooth and creamy texture: Blending creates a velvety consistency.
Easy to prepare: Simple ingredients with minimal effort.
Perfect for any season: Enjoy warm in winter or as a light meal in fall and spring.
Great for meal prep: Stores well and tastes even better the next day.

Ingredients Needed to Make Ina Garten’s Roasted Potato Leek Soup

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 for a lighter option)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon smoked paprika (optional, for extra depth)
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (optional, for extra richness)
Chopped chives or croutons (for garnish)

Instructions to Prepare Ina Garten Roasted Potato Leek Soup

Step 1: Preheat the Oven

Set the temperature: Preheat your oven to 400°F (200°C).
Prepare a baking sheet: Line with parchment paper for easy cleanup.

Step 2: Roast the Potatoes and Leeks

Toss with olive oil: In a bowl, toss potatoes and leeks with olive oil, salt, and black pepper.
Spread evenly: Arrange on the baking sheet in a single layer.
Roast until golden: Bake for 25–30 minutes, stirring once, until the potatoes are tender and leeks are caramelized.

Step 3: Sauté Aromatics

Melt butter in a pot: Heat a large Dutch oven or saucepan over medium heat.
Add garlic and thyme: Sauté for 1–2 minutes until fragrant.

Step 4: Blend the Soup

Add roasted vegetables: Transfer the roasted potatoes and leeks to the pot.
Pour in broth: Stir and let simmer for 10 minutes.
Blend until smooth: Use an immersion blender or transfer to a regular blender in batches.

Step 5: Add Cream and Seasonings

Stir in heavy cream: Mix well for a rich texture.
Adjust seasoning: Add smoked paprika, Parmesan (if using), and more salt or pepper to taste.

Step 6: Serve and Garnish

Ladle into bowls: Serve warm.
Add garnishes: Top with chopped chives, croutons, or extra Parmesan cheese.

What Goes Well With Ina Garten’s Roasted Potato Leek Soup

Crusty bread: Perfect for dipping into the creamy soup.
Grilled cheese sandwich: A classic pairing.
Side salad: A light green salad balances the richness.
Bacon bits: A crispy topping for added texture.
Roasted vegetables: Serve with roasted Brussels sprouts or carrots.

Key Tips for Making Ina Garten’s Roasted Potato Leek Soup

Roast for maximum flavor: Roasting deepens the sweetness of the leeks and potatoes.
Use an immersion blender: Easier than transferring to a blender.
Don’t over-blend: Blending too much can make the soup gluey.
Adjust thickness: Add more broth if the soup is too thick.
Make ahead: Flavors develop even more after a day in the fridge.

Creative Variations of Ina Garten’s Roasted Potato Leek Soup

Vegan version: Replace cream with coconut milk or cashew cream.
Spicy kick: Add a pinch of cayenne or red pepper flakes.
Cheesy twist: Stir in shredded cheddar or Gruyère.
Loaded baked potato style: Top with crispy bacon, cheddar, and sour cream.
Extra veggies: Blend in roasted carrots or cauliflower for a nutritional boost.

Storage Guidelines for Ina Garten’s Roasted Potato Leek Soup

Refrigerate leftovers: Store in an airtight container for up to 4 days.
Freeze for later: Freeze for up to 3 months in portions.
Reheat gently: Warm on the stovetop over low heat, stirring frequently.

Wrapping Up

Ina Garten’s Roasted Potato Leek Soup is a rich, velvety, and comforting dish that brings out the best in simple ingredients.

Try it today for a restaurant-quality meal at home!

FAQs

Can I make roasted potato leek soup ahead of time?

Yes, this soup can be made up to 3 days in advance and stored in the refrigerator. Reheat it on the stovetop over low heat, stirring occasionally.

How do I make potato leek soup thicker?

For a thicker soup, reduce the amount of broth slightly or add a small amount of mashed potatoes after blending. Letting it simmer longer also helps concentrate the texture.

Can I freeze potato leek soup?

Yes, potato leek soup freezes well for up to 3 months. Cool completely before storing in airtight containers. Thaw overnight in the fridge and reheat on the stovetop.

What type of potatoes works best for leek soup?

Yukon Gold potatoes are ideal because they create a creamy texture without being too starchy. Russet potatoes can also be used for a slightly thicker consistency.

Wrapping Up

Ina Garten’s Roasted Potato Leek Soup is a rich, velvety, and comforting dish that brings out the best in simple ingredients.

Try it today for a restaurant-quality meal at home!