Since I'm a huge fan of the way Ina Garten takes classic recipes and turns up the volume, I recently decided to give her potato and leek soup a try. Instead of simply sauteing and simmering the vegetables, she roasts them in the oven until soft, crisp, and caramelized. The resulting soup is full of deep flavor with a rich velvety texture.
When you eat this luxurious soup, it's hard not to imagine yourself instantly transported to the Hamptons, where you enjoy it curled up on a huge couch in Ina's country chic home. Although the fried shallot garnish is listed as optional, in my opinion, it's a must make. The addition of crunchy-sweet shallot bits takes this soup to a whole new level. Plus, it's fun to scare your vegetarian friends into thinking they're bacon bits! Get the easy and rewarding recipe now.
From Ina Garten Ingredients 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Directions Serves 6-8. 1 1/2 cups olive oil or vegetable oil Makes about 1/2 cup.
Roasted Potato Leek Soup
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
From Ina Garten
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
1 1/2 cups olive oil or vegetable oil
Makes about 1/2 cup.