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one ordinary bowl of pale creamy potato soup containing tender red-skinned potato cubes and chopped roasted leek pieces with a few golden-brown edges, with no bacon, cheese, chives, croutons or garnish
Andre Lewis

Roasted Leek and Potato Soup

Roast the leeks until their edges turn golden, then chop them into the soup after the potatoes soften. That gives the bowl a roasted onion flavor while keeping plenty of recognizable potato pieces. Red potatoes can keep their skins here, so scrub them well before cutting. Mash only a small portion against the side of the pot to thicken the milk broth. The rest should stay in tender cubes, with the leeks dispersed through the soup rather than blended into a completely smooth base.
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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 the oven to 425°F. Pat leek halves dry, place cut-side up on a rimmed sheet and brush with oil. Season with 1/4 teaspoon salt and pepper and roast for 20 to 25 minutes until tender with golden edges, then chop crosswise into 1/2-inch pieces.
  2. Meanwhile, melt butter in a soup pot over medium heat. Cook onion for 6 minutes, then add potatoes, broth, bay leaf and remaining salt.
  3. Bring to a simmer and cook partly covered for 15 to 20 minutes until potatoes are tender. Discard bay leaf and mash about one-quarter of the potato pieces against the side of the pot.
  4. Stir in roasted leeks, milk and Dijon. Warm over low heat for 5 minutes without boiling, then remove from the heat and stir in lemon juice.
  5. Divide among 6 bowls, keeping plenty of potato cubes in each serving.