ROASTED POTATO & LEEK SOUP

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Roasted Potato & Leek Soup image

Eight ingredients...with at least 3 already in your kitchen...make this soup easy as well as delicious.

Provided by Janecooksswell

Categories     Potato

Time 1h5m

Yield 48 oz., 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes
2 leeks
3 garlic cloves
2 tablespoons olive oil
1/2 cup white wine
10 ounces watercress or 10 ounces arugula
1 quart chicken or 1 quart vegetable broth
salt & pepper
1 cup creme fraiche (optional) or 1 cup sour cream (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Clean, peel (if desired), and cut potatoes into 1" pieces. Place in large bowl.
  • Clean leeks. Cut lengthwise, then into 1/4" slices. Add to potatoes.
  • Mince or press garlic over potatoes and leeks.
  • Drizzle with olive oil and put the whole mess in a rimmed cookie sheet.
  • Sprinkle with salt and pepper and roast for 40 minutes, turning once after 20 minutes.
  • After 40 minutes, pull vegetables and pour wine over. Place spinach on vegetables and carefully put back into the oven for 5 minutes, just to wilt the spinach (or other green).
  • When spinach has wilted, pull cookie sheet from oven and gently scrape vegetables from cookie sheet.
  • In batches, scoop vegetables into food processor with 1 cup of broth and pulse to desired consistency (or if chunky is your thing, simply use a potato masher, adding broth is needed).
  • Add salt, pepper, and cream as desired.

Nutrition Facts : Calories 305.4, Fat 7.4, SaturatedFat 1.1, Sodium 80.6, Carbohydrate 50, Fiber 7.4, Sugar 4.1, Protein 7.5

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