This classic baked potato soup gets an upgrade with a crispy, crunchy Onion Haystack topper. To make ahead, you can roast the veggies up to 2 days in advance, then store covered in the refrigerator. Or make the soup, cool and store in a covered container in the refrigerator for up to 3 days. When ready to serve, place soup in a pot over medium heat. Add a little broth or water if needed if the soup is too thick. Onion Haystack can be made 1 day in advance and stored in a brown paper bag at room temperature.
When pureeing the soup, an immersion blender makes easy work of getting all the lumps out. But if you don’t have one, a regular blender works, too, you just have to do it carefully. Hot liquids expand in the blender, so blend only a few ladlefuls of soup at a time. Fill the blender no more than halfway, place a towel on the lid with your hand on the towel, and blend on low speed. Transfer pureed soup to a bowl or pot until all the soup is blended.
Roasted Potato Leek Soup with Onion Haystack
Servings
Ingredients
- 4 large Yukon Gold potatoes not peeled and cut into 1-inch pieces
- 3 large leeks white parts only, sliced
- 4 whole garlic cloves peeled
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup white wine
- 8 cups vegetable or chicken broth
- Garnish: snipped chives sliced scallions, or Onion Haystack (recipe link under photo)
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Toss potatoes, leeks and garlic with evoo, salt and pepper and spread out on prepared sheet. Roast at 400°F for 40 minutes, until medium brown and caramelized.
- Transfer vegetables to a large soup pot over medium heat. And add white wine. Simmer for 2 to 3 minutes to cook out alcohol. And add broth, and cook for 10 minutes more.
- Blend in pot with immersion blender until smooth. Or carefully transfer hot soup to a blender and puree in small batches until soup is smooth.
- Garnish with snipped chives, scallions, or Onion Haystack. Serve immediately. If making in advance, cool soup then store in a covered container in the refrigerator for up to 3 days. When ready to serve, place soup in a pot over medium heat. Add a little broth or water if needed if the soup is too thick.
Yes, any potato will work
Can you use just as well other potatoes since we don’t get Yukon gold in this country?
A drier wine is best for this but if you really like sweet wine try a Riesling.
What kind of white wine is best? We are not big wine drinkers unless it is sweet!
In the past I have used Vegetable broths but the flavor has ruined my recipes. Are there any vegetable broths you recommend that are flavorful?
The onion haystacks are a garnish, so not mandatory, but they can also be made Passover friendly for those who don’t eat kitniyot by using potato starch in place of the rice flour.
A little confused: this came up on your site under Kosher for Passover soups but this calls for rice flour for the onion haystacks.