Roasted Potato Leek Soup

Aunt Tracy... I expect you to try this one :)
I watch a lot of food network, and it inspires me to want to be in the kitchen and cook. I love to cook and find it to be very relaxing as long as the kids are not screaming at me and I have time to enjoy it. Deep down I wish I had my own food network show where I could cook in an amazing kitchen and love every minute of it. I guess I have created this blog as my little food network.. To share with you the tips I know, the food I love, and the recipes I try or create. My first recipe I made for dinner tonight and enjoyed it very much.


This is my version of the French Vichyssoise.

Roasted Potato Leek Soup

By: Lauren Buczkowski

You will need:

3 large baking potatoes (or whatever potatoes you have on hand)

2 leeks

1 large shallot

salt

pepper

olive oil

1 16oz can beef broth or chicken broth

sour cream

chives (optional)

romano cheese

whole milk, half and half, cream any of these are fine

butter

dry white wine

This sounds like a lot of ingredients, but it was what I had on hand (feel free to substitute things) if you don't have beef broth, use chicken broth, if you don't have wine, but have cooking sherry use that.

Step 1: peel potatoes and cut into medium chunks

Step 2: cut leeks lengthwise and rinse in water to get sand out

step 3: put leeks and potatoes on a baking sheet

step 4: cut shallot into thin slices and sprinkle on baking sheet

step 5: pour olive oil over veggies and mix so that they are coated in the oil.

step 6: sprinkle with salt and pepper

step 7: put into a 400 degree oven and roast for 45 minutes.

step 8: when the pan comes out of the oven put it over the burners on your stove (you can put it on high) and pour about 1/2 cup white wine over the veggies. Mix well and get all the crispy bits from being stuck on the pan (about 2 to 3 minutes)

step 9: put potato and leek mix into a food processor and add beef broth and 1/2 cup water and blend until it is well blended but still somewhat chunky

step 10: transfer to a large soup pot on the stove (turn on medium heat) if it is still fairly thick add more beef broth or water until you reach a consistency you like

step 11: add in 1 1/4 cups of whole milk, cream or half and half

step 12: add in 2 tablespoons butter

step 13: add in 1 cup sour cream and bring to a slow boil.

You are now ready to serve. Place into serving bowls and add a large scoop of sour cream to the middle of the soup (it will mostly sink into the soup). Add ramano cheese and chives for decoration. You can serve this with garlic bread, corn meal muffins or a small salad would be good too.

This soup is very filling. We loved it and will for sure make it again.

Let me know if you try this and what you thought.