Roasted Potato and Leek Soup

Leeks have become one of my favorite vegetables, giving dishes a subtler, sweeter flavor than onions do. Pairing them with potatoes, also lighter on the flavor scale, allows each flavor to shine, and creme fraiche, which is now available in most grocery stores (although you may need to hunt for it) gives this soup a little zing that keeps it from being stodgy.

Servings: 6-8

Ingredients:

• 1 lb. potatoes, in 3/4 inch dice (Yukon Gold are best here

• 1 T. oil

• Salt and pepper

• Velute Recipe, but replace onion for 2 leeks, white and light green parts, washed of sand, halved and sliced into 1/4 inch half-circles

• 1/4 c. dry sherry

• 4 oz. creme fraiche

• 1/2 c. parmesan cheese, grated

• French’s fried onions for garnish

Instructions:

Preheat oven to 400 degrees

1. Place potatoes in a single layer in a sheet or roasting pan with a rim and toss with 1 T. oil, salt and pepper.  Roast for 35 mins. 

2. Make Velute Sauce, replacing the onions for the leeks as instructed.

3. When potatoes have finished roasting, and Velute is finished, add the potatoes to the pot. Use an immersion blender or regular blender to liquefy the potatoes and incorporate them into the sauce.

4. Bring soup back to simmering, and add sherry and creme fraiche. Simmer for 5 minutes, taste and adjust seasoning.

5. Serve with a sprinkle of Parmesan cheese and the fried onions.