Roasted Leek and Potato Soup Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 10 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Oven
- Baking sheet
- Spatula
- Stove
- Pot
- Saucepan
- Slotted spoon
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen scale
- Paper towel
- Serving bowl
Ingredients
- 1kg gold potatoes, peeled and cut into 2cm chunks
- 4 chopped leeks, white and light green parts, cleaned of all sand
- 60ml good olive oil
- Salt
- freshly ground black pepper
- 450g baby rocket, lightly packed
- 120ml dry white wine, plus extra for serving
- 1 1/2 to 1 3/4 litres chicken stock, preferably homemade
- 185ml double cream
- 250g creme fraiche
- 25g freshly grated Parmesan cheese, plus extra for garnish
- Crispy shallots, recipe follows, optional
- 350ml olive oil or vegetable oil
- 3 tbsp unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
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