Roasted Potato Leek Soup Recipe

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Roasted Potato Leek Soup
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Ingredients
11
Count
Nutrition
531
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees.
  2. Combine the potatoes and leeks on a sheet pan in a single layer.
  3. Add the olive oil, 1 tsp. salt and 1/2 tsp. pepper and toss to coat the vegetables evenly.
  4. Roast for 40 to 45 minutes turning them with a spatula a few times during cooking, until very tender.
  5. Add the arugula and toss to combine.
  6. Roast for 4 to 5 more minutes, until the arugula is wilted.
  7. Remove the pan from the oven and place over two burners.
  8. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  9. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree.
  10. Pour the puree into a large pot or Dutch oven.
  11. Continue to puree the vegetables in batches until they are all done and combined in the large pot.
  12. Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
  13. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
  14. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese.
  15. Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.
  16. Crispy Shallots : 1 1/2 cups olive oil or veg. oil; 3 Tbsp. unsalted butter, 5 to 6 shallots, peeled and sliced into rings.
  17. Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
  18. Reduce the heat to low, add the shallots and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered for several days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 531.35 Kcal (2225 kJ)
Calories from fat 266.33 Kcal
% Daily Value*
Total Fat 29.59g 46%
Cholesterol 44.5mg 15%
Sodium 538.66mg 22%
Potassium 1101.94mg 23%
Total Carbs 49.85g 17%
Sugars 10.7g 43%
Dietary Fiber 2.9g 12%
Protein 16.95g 34%
Vitamin C 36mg 60%
Iron 123.8mg 688%
Calcium 192.3mg 19%
Amount Per 100 g
Calories 90.3 Kcal (378 kJ)
Calories from fat 45.26 Kcal
% Daily Value*
Total Fat 5.03g 46%
Cholesterol 7.56mg 15%
Sodium 91.55mg 22%
Potassium 187.28mg 23%
Total Carbs 8.47g 17%
Sugars 1.82g 43%
Dietary Fiber 0.49g 12%
Protein 2.88g 34%
Vitamin C 6.1mg 60%
Iron 21mg 688%
Calcium 32.7mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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