Roasted Potato Leek Soup

This potato leek soup recipe called Roasted Potato Leek Soup is adapted from Barefoot Contessa Back to Basics by Ina Garten. This is what potato leek soup wants to be when it grows up – roasting the veg and a splash of white wine make all the difference in this recipe. Don’t worry if you can’t find rocket or want to leave it out to appeal to younger palates, the soup will still be good without it. If you want a lighter version, you could also leave out the crème fraîche.

Serves 6 to 8

roasted potato leek soupIngredients

1 kg red-skinned potatoes, peeled and cut into 3/4-inch chunks
4 leeks, white and light green parts chopped and cleaned well
olive oil
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

Related recipes: Champ and Hasselback Potatoes

Have you tried this Roasted Potato & Leek Soup?  Tell us what you thought of it in the comments below.

Did you like this recipe? Sign up for our free newsletter (tick Food to receive our Food ezine) and join us on facebook and follow us on Twitter. Why not share this recipe with your friends?

Tagged under