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Potato and Roasted Veggie Soup


from Lisa

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Rate this recipe 4.6/5 (12 Votes)


  • 3 lb Yukon gold potatoes, peeled and diced
  • 2 large leeks (green part used to flavor the chicken stock) light green and white parts diced
  • 2 large fennel bulbs, diced
  • 1 lb bag of baby carrots, chopped
  • 2 cartons chicken stock
  • 3 cups of water
  • 3 cups of half and half or skim milk for lighter version
  • Olive oil
  • 2 tbsp butter
  • Salt and pepper
  • 1/2 teaspoon of cayenne (to taste)



Step 1

To make stock mixture: combine chicken stock, water, and dark part of leeks. Bring to a boil and let simmer for 20 minutes, then take off heat. (I didn't use all of this when I made it)

Veggies: pre-heat oven to 400 degrees
Roast all the diced carrots, half the leeks, and half the fennel (tossed in olive oil, salt, and pepper) for about 25 minutes (leeks and fennel took less time than the carrots)

Heat 2 tbsp of butter and a tbsp of olive oil in a large soup pot over medium high heat. Add fennel and leeks that weren't roasted. Sauté until tender, 5-7 minutes. Next, add all the diced potatoes and enough of the broth mixture to just cover all the veggies. Add a generous amount of salt and pepper to season potatoes well. Cover and allow to simmer until cooked through-10-15 minutes. Next, add half and half, 3/4 of the roasted veggies, and 3-4 more cups of broth, cook together for 2-3 minutes, then turn off heat. Using an immersion blender, blend the soup mixture until smooth. Check for seasonings, add cayenne to taste-if it's too thick, add more broth. Garnish with the remaining roasted veggies.

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