Roasted Potato Leek Soup with Arugula
Roasted Potato Leek Soup with Arugulan is a gluten free recipe with 8 servings. This soup has 219 calories, 9g of protein, and 10g of fat per serving. For $1.83 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Garnish with Lemon has 388 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up salt, yukon gold, parmesan, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. If you like this recipe, take a look at these similar recipes: Roasted Potato Leek Soup, Roasted Potato Leek Soup with Homemade Croutons, and Roasted Garlic, Potato, Leek and Fennel Soup.
Servings: 8
Ingredients:
Extra arugula or croutons for garnish, optional
3 large handfuls baby arugula
4 (14-ounce) cans chicken broth
1/2 cup dry white wine
5 garlic cloves, peeled
3/4 cup half & half
3 large leeks, cleaned and cut into 1-inch chunks (white and light green parts)
3 tablespoons olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
1/4 teaspoon pepper (or to taste)
1 cup plain Greek yogurt
1/2 teaspoon salt (or to taste)
Salt and Pepper
2 pounds Yukon gold or other yellow potatoes, cut into small chunks
Equipment:
oven
bowl
spatula
frying pan
stove
blender
pot
whisk
Cooking instruction summary:
Preheat the oven to 400 degrees F. Add potatoes, leeks and garlic to a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt. Remove pan from oven and place on heat-proof surface (like the top of the stove). Pour wine on hot pan and scrape bottom of pan to remove brown bits. Working in batches, add 1/4 of roasted vegetables and pan juices and 1 can chicken broth to blender and blend until smooth. Pour mixture into a large soup pot . Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat. Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust seasoning as desired. Serve warm with croutons or extra arugula.
Step by step:
1. Preheat the oven to 400 degrees F.
2. Add potatoes, leeks and garlic to a large bowl.
3. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables.
4. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt.
5. Remove pan from oven and place on heat-proof surface (like the top of the stove).
6. Pour wine on hot pan and scrape bottom of pan to remove brown bits.
7. Working in batches, add 1/4 of roasted vegetables and pan juices and 1 can chicken broth to blender and blend until smooth.
8. Pour mixture into a large soup pot . Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat.
9. Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust seasoning as desired.
10. Serve warm with croutons or extra arugula.
Nutrition Information:
covered percent of daily need
