ROASTED LEEK AND POTATO SOUP
Yield: 4-5 servings
Ingredients
1 pound leeks, washed and sliced into 1/4-inch rounds (white and pale green parts only)
4 tablespoons butter
4 large potatoes, peeled and diced
2 cloves of garlic, finely chopped
4 cups chicken broth
1 bay leaf
1/2 teaspoon celery salt
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon Worcestershire sauce
1/4 teaspoon nutmeg
3/4 cup light cream
salt and pepper
4 tablespoons butter
4 large potatoes, peeled and diced
2 cloves of garlic, finely chopped
4 cups chicken broth
1 bay leaf
1/2 teaspoon celery salt
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon Worcestershire sauce
1/4 teaspoon nutmeg
3/4 cup light cream
salt and pepper
- Preheat oven to 375 degrees
- Place 1 cup of sliced leeks in a small glass baking dish or on a cookie sheet and drizzle with 1 tablespoon of melted butter and season with salt and pepper
- Place in the oven and roast for 15 to 20 minutes or until caramelized, stir occasionally to keep from sticking to bottom of the pan
- Remove from oven and set aside
- In a large stock pot add the remaining 3 tablespoons of butter and the remaining leeks and garlic. Saute for 10-15 minutes
- Add the potatoes and saute an additional 5 minutes
- Add the stock, cover the pot, and bring to a boil.
- Reduce heat to medium and simmer until potatoes are soft and tender, approximately 30 minutes
- Remove the pot from the heat and add the bay leaf, celery salt, red pepper flakes, Worcestershire sauce, and nutmeg
- Puree the soup in the pot using a hand blender or in batches with a regular blender until smooth
- Add the cream and salt and pepper, puree again until the cream is thoroughly incorporated
- Stir in the roasted leaks, reserving a few for garnish.
