Creamy Potato Leek Soup

Potato Leek Soup with Crispy Shallots and ParmesanThis creamy vegetable soup is amazing!  I make it every Christmas for my family and everyone devours it!  Be sure to serve it with crispy shallots and Parmesan cheese!


2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and pepper

3 cups spinach

1/2 cup white wine

6-7 cups chicken stock

3/4 cup heavy cream

8 ounces cream fraiche

1/4 cup freshly grated Parmesan cheese

Crispy Shallots (recipe follows)

Preheat oven to 400 degrees.

Combine potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat vegetables evenly.  Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the spinach and toss to combine.  Roast for 5 more minutes, until spinach is wilted.  remove the pan fromthe oven and place over two burners.  Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy bits from the pan.  Transfer vegetables and juices to a large dutch oven pot and puree with an immersion blender or blend in standard blender in batches with the remaining chicken stock.  Add the cream fraiche and heavy cream.  Check salt and pepper seasonings.  Serve with Parmesan and crispy shallots.

Crispy Shallots

1/2 cup olive oil

4 tablespoons butter

6 shallots peeled and sliced into thin rings

Heat oil and butter in pan.  Add shallots, stirring occasionally to evenly brown.  Remove from heat once crispy.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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