Creamy baked potato and leek soup

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8

You'll be surprised how amazing and fresh the flavor of soup becomes when it's made with roasted vegetables. Roast potatoes, leeks, and arugula in the oven, which will enrich the soup with its subtle bitterness. Puree in a blender, adding chicken broth, and stir in heavy cream, sour cream, a splash of white wine, and grated cheese. The texture becomes creamy and silky, and the flavor is multifaceted. The highlight of the soup is a topping of crispy shallot rings. They can be made in advance and stored for several days.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cream soup

1 kg potatoes, peeled and cut into 2 cm pieces.
4 cups leeks, white and light green parts (4 leeks)
1/4 cup olive oil
3 cups arugula
0.5 cups dry white wine, plus extra for serving
6-7 cups of chicken broth, preferably homemade
3/4 cup heavy cream
220 g of crème fraîche sour cream
1/4 cup grated Parmesan, plus extra for serving

Crispy shallots

5-6 shallots, peeled and cut into rings
1.5 cups olive or other vegetable oil
3 tbsp (45 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, leeks, shallots, arugula, Parmesan cheese, white wine, cream, sour cream

Cooking the dish according to the recipe:

Preheat oven to 200°C.

Combine the potatoes and leeks and arrange them in a single layer on a baking sheet. Add olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper and toss to coat evenly. Bake for 40-45 minutes, stirring with a spatula several times during cooking, until the vegetables are very tender.
Add the arugula and toss. Bake for another 4-5 minutes, until the arugula is wilted. Remove the baking sheet from the oven and place it on two burners. Stir in the wine and 1 cup of chicken broth and simmer, scraping up any browned bits from the bottom of the pan.

Transfer the roasted vegetables in batches to a food processor fitted with a steel blade, adding the pan liquid and 5 cups of chicken broth. Puree until smooth. Transfer the puree to a large saucepan or Dutch oven. Continue processing in batches, bringing the puree together in the large saucepan. Add enough of the remaining chicken broth to make a thick soup. Add the heavy cream, crème fraîche, 2 teaspoons of salt, and 1 teaspoon of pepper. Taste.
Before serving, gently reheat the soup and stir in 2 tablespoons white wine and 1/4 cup Parmesan cheese. Serve hot as a delicious appetizer, garnished with additional Parmesan cheese and crispy shallots.

Crispy shallots

In a saucepan over medium heat, heat the vegetable oil and butter until the temperature reaches 105°C on a candy thermometer.

Reduce heat to low, add the shallots, and cook for 30-40 minutes, until golden brown. The temperature should remain below 250°F (125°C). Stir occasionally to ensure even browning. Remove the rings from the oil with a slotted spoon, drain, and place on paper towels to cool. Once the onions are dry and crisp, they can be stored at room temperature in a covered container for several days.