Roasted Potato and Leek Velouté Soup
A smooth, velvety soup featuring roasted potatoes and leeks, offering a warm and comforting taste with subtle sweetness. This french-inspired soups (vegetarian) ready in about 55 minutes pairs unsalted butter, vegetable broth, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (about 1.5 pounds) medium Yukon Gold potatoes
- 2 large, white and light green parts only leeks
- 3 tbsp unsalted butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat the oven to 425°F. Peel and cut 4 medium Yukon Gold potatoes into 1-inch cubes, then toss with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until golden and tender.
- Step 2: While potatoes roast, thinly slice 2 large leeks (white and light green parts) and rinse thoroughly to remove grit. Melt 3 tbsp unsalted butter in a large pot over medium heat, then add the leeks and cook for 8 minutes, stirring occasionally until softened and fragrant.
- Step 3: Add the roasted potatoes to the pot with the leeks, pour in 4 cups vegetable broth, sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
- Step 4: Use an immersion blender to puree the soup until completely smooth. Stir in 1/2 cup heavy cream and cook over low heat for 3 minutes to warm through. Adjust seasoning with additional salt and pepper if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Potato and Leek Velouté Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Potato and Leek Velouté Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Roasted Potato and Leek Velouté Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Potato and Leek Velouté Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Potato and Leek Velouté Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
