Oven Roasted Potato and Leek Soup
(Newington, CT, USA)
I don't use recipes for cooking in general, but here is the method for this tasty soup. I love the deep flavor that comes with the roasting of the veg before cooking instead of cooking them in the water/stock. It lasts even when everything is incorporated and simmered, just that background flavor.
Roast off the diced potatoes with some woody herbs in the oven until light brown, adding in the chopped leeks just before the potatoes are done.
Let cool, then take 3/4 or so of the potatoes and leeks in a soup pot and add enough water or veg stock to cover as well as some black pepper to taste.
Heat the mixture for maybe 5 minutes on medium. Blend the mixture with an immersion blender (or the regular blender, you’d just have to transfer back and forth) until creamy.
Then add in the remaining potatoes and leeks, and simmer the entire thing for about 15-20 minutes to combine the flavors. Then eat up!
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