The Cheese Cave | Faribault, MN

Roasted Potato and Leek Soup


  • 2 lbs. Yukon Gold potatoes
  • 4 cups chopped leeks, (about 4 leeks) white and light green parts, cleaned of all sand*
  • ¼ cup good olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • 6-7 cups chicken stock (homemade or recommended: Kitchen Basics) *chop leeks and put into cold water bath in sink. Sand will sink to bottom.
  • ¾ cup heavy cream
  • 8 oz. sour cream (or crème fraiche)
  • ¼ cup freshly grated parmesan plus extra for garnish
  • Crispy shallots

Recipe Instructions

  • Preheat oven to 400 degrees.
  • Combine potatoes and leeks* on a baking sheet in a single layer.
  • Add olive oil, 1 tsp. salt and ½ tsp. pepper and toss to coat evenly.
  • Roast for 40-45 minutes, turning with a spatula a few times during cooking, until very tender.
  • Remove the pan from the oven and place over two burners.
  • Stir in the sine and 1 cup of the stock and cook over low heat while scraping up any crispy roasted bits.
  • In batches, transfer vegetables and pan liquid to a food processor fitted with a steel blade.
  • Rough puree the vegetables and pour into soup pot.
  • Add chicken stock and stir. *chop leeks and put into cold water bath in sink.
  • Sand will sink to bottom.
  • Add cream, sour cream or crème fraiche, 2 tsp. salt and 1 tsp. pepper.
  • Stir in ¼ cup of parmesan cheese and serve with crispy shallots and grated parmesan for garnish.

Crispy Shallots:

  • ½ lb. (2 sticks) Unsalted butter
  • 5-6 shallots, thinly sliced into rings
  • Heat butter in saucepan over medium low heat until it starts to clarify.
  • Reduce heat to low and add the shallots. Cook for approximately 30 minutes, stirring occasionally, until they are golden brown.
  • Remove from the pan with a slotted spoon and spread out to cool on paper towels. Once they have dried and crisped, they can be stored covered, at room temperature for several days.

Serves 6-8

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