Roasted Potato Soup

By loates501

Ingredients

• 6 large yukon gold potatoes
• 1 leek
• 2 tablespoons olive oil
• 1 teaspoon garlic
• salt and pepper
• 6 cups chicken broth
• shredded cheddar cheese for serving

Details

Servings 6

Preparation

Step 1

Wash potatoes and cut into cubes leaving skin on. Skin is very thin and will add nice texture to the soup.
Wash leeks, cut off dark green part and dice.
Toss leeks and potatoes with olive oil. Season with salt, pepper, and garlic.
Place on sheet pan. Roast in 400 degree oven for 45 minutes or until potatoes are tender and start to brown.

After potatoes are done, place one third in blender or food processor with 1 cup of broth. Blend, but make sure you leave some chunks in the mixture. Repeat twice for the remaining potatoes. Place in pot and add remaining broth. Heat through seasoning with salt and pepper if needed. Serve with shredded cheddar.