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Roasted Leek and Potato Soup on a plate
Andrew Fowler

Roasted Leek and Potato Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 large leeks white and light-green parts split lengthwise and thoroughly washed
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 2 lbs red potatoes scrubbed and cut into 3/4-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 dried bay leaf
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 2 tsp fresh lemon juice

Method
 

  1. Heat oven to 425°F. Pat leek halves dry; place cut-side up on a rimmed sheet. Brush with oil; season with 1/4 teaspoon salt and pepper. Roast 20–25 minutes until tender and golden-edged. Chop crosswise into 1/2-inch pieces.
  2. Meanwhile, melt butter in a soup pot over medium. Cook onion 6 minutes. Add potatoes, broth, bay leaf and remaining salt.
  3. Bring to a simmer; partly cover. Cook 15–20 minutes until potatoes are tender. Discard bay leaf; mash one-quarter of the potatoes against the pot.
  4. Add leeks, milk and Dijon. Heat on low 5 minutes without boiling. Remove from heat; stir in lemon juice.
  5. Serve, dividing potato pieces evenly among bowls.