This recipe for Roasted Potato and Leek Soup is a healthier version since it does not use any heavy cream. There is really no need to add heavy cream because this soup is already very creamy and delicious! The shaved Parmesan adds a nice hint of saltiness. I also left the skin on the potatoes for some added vitamins and nutrients. Potatoes are a low calorie food that is high in vitamin C, vitamin B and iron. The skins are high in fiber and other vital nutrients. So keep the skins on, it’s better for you and gives the soup a nice texture.
I also added a great tasting “superfood” vegetable, celery. Celery adds this tasty flavor to just about any soup. Not only does it provide great flavor but it also is an important source of antioxidant nutrients, including vitamin C, beta-carotene and manganese, and also provides anti-inflammatory benefits as well.
Ingredients: Serves 6-8
- 4 Large Potatoes
- 2 medium leeks
- 4 stalks celery
- 1/4 cup olive oil
- salt and pepper for seasoning
- 2 bay leaves
- 6 cups chicken stock
- 1/2 cup dry white wine
- Parmesan cheese for shaving on top of soup
Simmer the stock with the bay leaves for about 15 minutes. Turn off the heat and remove the bay leaves.
Preheat oven to 400 degrees. Wash and scrub clean the potatoes, leaving the skins on. Cube and place the potatoes in a large mixing bowl. Wash the celery and cut into the same size as the potatoes. Place in the bowl and mix to coat the potatoes and celery with 1/3 olive oil. Transfer the potatoes and celery on a baking sheet in a single layer and bake for 15 minutes.
Wash the leeks and also cut into the same size as the rest of the vegetables. Place in the bowl used for the potatoes and celery. Pour the remaining olive oil over the leeks, and thoroughly mix to coat them.
Place the leeks on a baking sheet in a single layer. Place in preheated oven for 25 minutes. Keeping the potatoes and celery still in the oven. The leeks take less time to bake. Remove the vegetables from oven and pour the wine over the potatoes and celery vegetables. Using a large spatula scrape the baked bits on the bottom to incorporate with the wine. The potatoes will absorb most of the wine. Allow to cool for a few minutes.
You will have to do this in several batches. Place some of the vegetable s in the blender and add some of the stock. Mix to a thick consistency. Continue until all of the vegetables have been processed. Place in a large stockpot and add the remaining stock. Whisk together and heat. Ladle into soup bowls and garnish with some shaved parmesan cheese.