Roasted Leek and Potato Soup


The base of recipe for roasted leek and potato soup comes from one of my favorite soup cookbooks ever - The New England Soup Factory.  It's written by the fabulous Marjorie Druker, the queen of soup in my world. I've made it a bunch of times and have made some modifications to better suit my palette. The original recipe calls for 7lbs of leeks, but I found that it make the soup TOO strong. 

This recipe can easily be made vegetarian by using vegetable stock and omitting the worcestershire sauce.


  • 5 lbs organic leeks, including most green and white parts (stopping when the green parts become too fibrous. Slice like this image and THOROUGHLY wash in strainer, dry on a paper towel).
  • 3 cloves of garlic, peeled and cut in half
  • 5 - 6 medium yukon gold potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 6 cups chicken or vegetable stock
  • 1 cup half and half
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1 tbsp worcestershire sauce
  • 1 bay leaf
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/4 tsp red pepper flakes (option, for a little kick! or 1/8 tsp cayenne pepper)
  • Additional Salt and pepper to taste


  1. Preheat oven to 350F. Take 1/3 of sliced leeks and place on baking sheet with parchment paper. Thoroughly coat in olive oil and sprinkle with salt. Roast in the oven for 30 minutes, checking every 10 or so and giving them a little stir so they don't burn.

  2. Saute the remaining leeks and garlic in in the butter in a stock pot / dutch oven for 15 minutes over medium low heat, until the onions are soft and the butter is slightly bubbling.

  3. Add the carrots and potatoes, stirring them well into the leeks and garlic, simmer for 10 more minutes uncovered on medium-low heat.

  4. Add the bay leaf, celery salt, black pepper and red pepper flakes / cayenne pepper. Stir well then add the chicken stock. Bring to almost a boil and then simmer on low heat covered for 35 minutes. 

  5. Remove cover and simmer for additional 10 minutes. Remove from heat and let stand for 5 minutes. Add the worcestershire sauce, nutmeg and sour cream; let it melt before blending.

  6.  Blend the soup in batches using a blender (I have a Ninja with 6 blades that rocks!) or an immersion blender in the pot. The key here is to really blend the soup for at least a minute on each batch so it gets really smooth and creamy.

  7. Add back to the stock pot, stir in the roasted leeks, half & half, and season to taste with salt and pepper.

  8. Top with shredded cheddar cheese or dollop of sour cream.



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