Roasted Potato/Leek and Mushroom Soup

Roasted Potato/Leek and Mushroom Soup     Serves 6

Toss together in a large bowl

  • 1 lb. medium sized red potatoes, peeled and chopped for roasting
  • 1/2 lb. gold potatoes, peeled and chopped for roasting
  • 1 medium white onion
  • 2-3 leek, sliced length-wise, and rinsed carefully to remove all sand, then chopped
  • 1 c. sweet peppers, ribbed and seeded  and coarsely chopped 
  • 1 cup sliced creminni mushroomsie0113_leekandpotatoesoup_lg
  • 3 large cloves grated fresh garlic
  • 1/4 c. extra-virgin olive oil, divided as called for in process.
  • 1 tbs. kosher salt
  • 1/2 tbs. freshly ground black pepper

When well coated with evoo and garlic, spread in a single layer on a parchment-lined baking sheet and roast in a 400°F oven for 40 minutes until veggies are tender and browning.

Place in a food processor with:

  • 1 qt. chicken stock,
  • 1/2 c. dry white wine
  • Process (pulse) until mixture is smooth, but not without texture
  • Pour into a soup pot and heat until bubbly hot


  • 2 cups 1/2 & 1/2
  • Rinse food processor with
  • 2 c. of hot water
  • Heat until bubbly hot
  • Adjust seasonings (salt, pepper, etc).
  • Serve with a dollop of sour cream and a crusty, rustic bread such as Ciabatta.
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