Serves 6 to 8
1 kg red-skinned potatoes, peeled and cut into 3/4-inch chunks
4 leeks, white and light green parts chopped and cleaned well
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
50 g rocket, lightly packed
125 ml dry white wine, plus extra for serving
1.5 to 1.7 litres chicken stock (or use vegetable stock for a vegetarian version)
175 ml double cream
225 g crème fraîche
25 g freshly grated Parmesan, plus extra for garnish
Preheat the oven to 200°C.
Place the potatoes and leeks on a sheet pan in a single layer. Add a generous pour of olive oil, salt and pepper and toss to coat the vegetables evenly.
Roast for 40 to 45 minutes, turning them a few times during cooking, until they’re tender. Keep an eye on them from 30 minutes to make sure the leeks aren’t burning.
Add the rocket and toss to combine. Roast for 4 or 5 more minutes, until the rocket is wilted. Remove the pan from the oven and scrape the potatoes, leeks and rocket into a pot, making sure to get as much of the crispy roasted bits from the bottom of the pan as you can. Stir in the wine and 1.5 litres stock.
Using a handheld immersion blender, blend the soup until it’s a smooth puree (alternatively, do this in batches in a blender or food processor by adding the veg first and then topping up with the wine and stock and transferring to the pot).
Add the cream and crème fraîche and as much of the remaining stock as you need to make the soup the consistency you like. Taste and check the seasonings, then reheat gently.
When you’re ready to serve, whisk in 2 tablespoons white wine and the Parmesan. Serve hot with an extra grating of Parmesan.
This recipe and others can be found on Dinnerdujour.org.
Related recipes: Champ and Hasselback Potatoes
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