This Creamy Roasted Leek and Potato soup is a comfort food in a bowl. Nutty tahini, lightly sweet caramelized leeks and creamy roasted potatoes brings this simple soup to a whole new level.
3-4Potatoes Yukon Gold or Russet, peeled and diced
1-2tbsptahinior miso paste
2-3clovesGarlic peeled and left whole
2tbspOlive Oil
1tbsp Sesame Oil
2tbsp Butter
3-4bouillon cubesor 4 cups vegetable or chicken broth
½cupHeavy cream
Seasonings & Aromatics
Salt & black pepper to taste
Thyme, few springs freshor 1 tsp dried
1Bay leaf
¼tspNutmeg
½tspChili flakes
Instructions
Trim off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then into 1-inch pieces. Rinse well under running water to remove any hidden grit.
Peel and cut the potatoes into 1-inch chunks for even roasting.
Leave the cloves in their skins to roast whole, preventing burning while deepening their sweetness.
In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon toasted sesame oil to use for roasting.
Preheat oven to 400°F (200°C).
On a lined baking sheet, toss the leeks, potatoes, and whole garlic cloves with the olive-sesame oil blend. Season with salt, pepper, and a pinch of chili flakes (for gentle heat). And fresh thyme springs.
Spread the veggies out in an even layer and roast for 25-30 minutes, flipping halfway through, until everything is golden and tender.
Pour 4 cups of water over the bouillon cubes. Stir and let them dissolve.
In a large pot over medium heat, melt butter and add the roasted vegetables.
Pour in the bouillon, add bay leaf and tahini.
Bring to a gentle boil, then reduce the heat and let the soup simmer for 20 minutes.
Discard the bay leaf and thyme sprigs.
Use an immersion blender (or blend in batches using a stand blender) until smooth and creamy.
Stir in the heavy whipping cream and a pinch of nutmeg. Taste and adjust seasoning as needed.
Ladle into bowls and garnish with toasted sesame seeds, a drizzle of sesame oil, fresh thyme leaves, or a sprinkle of chili flakes.
Notes
Cut evenly – slice leeks and potatoes into similar sizes so they roast at the same rate.Don’t overcrowd the pan – spread everything in a single layer to get nice caramelization instead of steaming.Cool slightly before blending – Hot liquids expand in a blender, so let the soup sit for a few minutes to avoid splattering.