Jackpot in the Soup Pot

September 24, 2007 at 9:45 am 27 comments

It's all about the fresh ingredients! 

I finally did it!  I got D to gobble up his dish, ask for seconds, and then ask when I was going to make the next batch!  And that was exactly what I was thinking myself.  It was just that good.  In fact, it may be one of the best things I’ve ever made in my life.  Wanna know what it is??

Roasted rosemary potato leek soup… It’s a marriage of flavors that even the Pope would be willing to officiate over if he tasted it.   It all started with a gift from my coworker.  She brought me the most beautiful luscious rosemary from her garden, and it sat it my desk all day, perfuming the air and making me ridiculously hungry to the point that I started drooling on my keyboard.  Rosemary’s piney-peppery-lemony scent always reminds me of herb roasted potatoes, which I “discovered” in college when I had my own kitchen for the first time and a great farmer’s market near at hand.   So, by the time 5 o’clock rolled around, I was near desperation to get home and make some roasted potatoes with this glorious rosemary.

Leeks

As I’m prone to do on my bike commute home [insert quick promo here for commuter cycling and all its benefits - exercise, save money, save the earth, relieve congestion...], I started contemplating my next foray into the kitchen and remembered I had fresh leeks from the farm that I’d been thinking of using in soup.  By the end of my 10 mile journey, I’d come up with the idea of roasting potatoes with the rosemary and some of the farm’s amazing garlic before combining them with sauted leeks and some soy bacon in a creamy soup. 

Potatoes, rosemary and garlic ready to roastSliced Leeks

I hadn’t tried putting roasted potatoes in a soup before but thought the roasting process might help infuse the rosemary and garlic in the potatoes and, thus, concentrate the overall flavor of the soup.  I’m not one to brag generally – but boy, was I ever on the money with this one!  The flavor of the soup turned out to be dense and complex, even a little smoky in the background – and the salty bite of the soy bacon pings against your tongue just when it’s succumbing to all the silky creaminess. 

roasted leek and potatoes

I could go on and on about this soup but I’ll spare you my lustful ramblings — I already have the ingredients on hand for another batch so I’ll content myself with daydreaming about that.  Since no doubt you’ll be making this too in the near future (you’re not??  for the love of all things delicious, why not?), you need to know the secret to its success – really fresh ingredients, including the rosemary (don’t use dried!).  

Immersion blender in soup pot

Roasted Rosemary Potato Leek Soup
A “Straight From the Farm” Original

4 large potatoes
4 large leeks
4 large cloves of garlic
1/3 large onion, minced
3 t. very finely chopped fresh rosemary
1 package of Smartlife Soy Bacon (or real bacon if you want)
4 c. vegetable stock
1 c. light cream
3 T. extra virgin olive oil
1 T. butter or margarine
coarse sea salt
fresh ground pepper

Begin by scrubbing the potatoes and dicing them into small cubes (leave the skins on).  Preheat the oven to 400 F.  Line a baking sheet with foil and spread the potatoes out on it.  Mince the garlic and sprinkle over potatoes along with 2 teaspoons of the chopped fresh rosemary.  Drizzle on the two tablespoons of olive oil and toss well to coat evenly.  Sprinkle with salt and pepper before placing in oven to roast for about 45 minutes or until potatoes are golden brown and the skins are crisp. 

While potatoes roast, trim off dark green leaves of the leeks and wash well.  Slice the leeks in half lengthwise and cut into 1/4 inch slices.  Set aside.  Heat a medium skillet over medium heat and cook the soy bacon for 3 minutes on each side until slightly crisp.  Remove from heat and cut into small pieces.  In the same skillet, add a tablespoon of oil and of butter.  Add the sliced leeks and onion along with a generous sprinkle of salt.  Saute until translucent and soft but with some color still. 

When potatoes are done roasting, dump them into a large soup pot and add the leeks and bacon.  Toss together and then add the vegetable stock.  Bring to a simmer over medium-low heat for 5 minutes.  Remove from heat and use an immersion blender to slightly blend the soup (adjust chunkiness according to personal taste).  Slowly stir in the cream and the remaining teaspoon of fresh rosemary.  Taste and adjust salt and pepper seasonings (I added about two large pinches of salt and a bit of pepper to mine).

Serve garnished with a few extra roasted potatoes and a sprig of rosemary. 

(serves 4-5)

Roasted Rosemary Potato Leek Soup

All done!

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Entry filed under: Recipes, Soup. Tags: .

Forget the Tahini! Preserving More Than Just Food

27 Comments Add your own

  • 1. Pann  |  September 24, 2007 at 11:52 am

    This is the most luscious, gorgeous, tempting food blog I have ever known.

    Kudos on the gorgeous photos and wonderful recipes.

    Now I just have to choose something to try myself!

    Reply
  • 2. Jennie  |  September 24, 2007 at 12:01 pm

    Thank you so much, Pann! I’d suggest starting with this soup! :) As for the photos, I just got a new camera and am hoping the photos will get even better with some DSLR technology and creativity. :)

    Reply
  • 3. d's dad  |  September 24, 2007 at 3:03 pm

    The soup was terrific. Asked for a little, was given a lot, and ate it all up!

    Reply
  • 4. Jennie  |  September 24, 2007 at 3:05 pm

    Hey D’s Dad! Glad you found the site. :) Thanks for the compliments and for being a willing taste tester!

    Reply
  • [...] the potato leek that I’m currently obsessed with, ever since I saw Jennie’s post on the Roasted Rosemary Potato Leek soup she whipped up over the weekend. Roasting the potatoes before simmering and blending is an [...]

    Reply
  • 6. marimann  |  September 26, 2007 at 10:48 am

    I agree with Pann, this is a great site, the food looks yummy, the pictures are wonderful and everything is spelled out perfectly. Great writing too. I’m going to make this soup ASAP (we have a large gorgeous rosemary plant) and will be back for more recipes!

    Reply
  • 7. Jennie  |  September 26, 2007 at 11:05 am

    Aw, thanks, Marimann! I’m glad to hear you have fresh rosemary so readily at hand! By the way, I adore madeleines and Proust too! Keep it comin’!

    Reply
  • 8. Roasting transforms potato leek soup | Health Foods Blog  |  September 26, 2007 at 11:58 am

    [...] the potato leek that I’m currently obsessed with, ever since I saw Jennie’s post on the Roasted Rosemary Potato Leek soup she whipped up over the weekend. Roasting the potatoes before simmering and blending is an [...]

    Reply
  • 9. figswithbri  |  September 26, 2007 at 10:38 pm

    Jennie, it’s amazing to me how we are on such a similar wavelength. I made a potato soup the other day, which I’ll upload to my blog soon. I didn’t have the time then, but I thought it would have so much more flavor if I had roasted them. Maybe I’ll just have to make your recipe. I would love to know more about you, so if you are game, you’re it: http://figswithbri.com/?page_id=5

    Reply
  • 10. Jennie  |  September 27, 2007 at 6:17 am

    Hi Bri! Good to know I have a mental twin in Cali! I’m flattered you picked me for a meme, but I’ve actually already done one recently so I’ll just link to it if that’s okay. Here’s where you’ll find it: http://straightfromthefarm.wordpress.com/2007/07/12/feels-like-elementary-school-all-over-again/
    But feel free to ask any other questions you like. I’m not terribly bashful. :)

    Reply
  • 11. Inside Out, But Oh So Right « Straight from the Farm  |  November 21, 2007 at 11:14 am

    [...] Leek Parcels Soup: Roasted Rosemary Potato Leek Soup Salad: Candy Cane Beet Salad with Orange and Fennel Main Dish: Caramelized Leeks and Herbed Goat [...]

    Reply
  • 12. The Perfect Dish? « Straight from the Farm  |  November 28, 2007 at 1:31 pm

    [...] starts December 1st).   In case you weren’t around back at the start of the autumn season, I’d like to revisit the value of roasting vegetables in the grander scheme of a recipe.  Yes, roasting is more time consuming than the boiling usually [...]

    Reply
  • 13. Michele  |  December 2, 2007 at 11:06 pm

    Oh, what a delicious treat! Thanks so much for this recipe. It was time consuming, but there was joy in that, too! Wonderful.

    Reply
  • 14. Jennie  |  December 3, 2007 at 7:19 am

    I’m so glad you tried it, Michele! And I’m so glad you reported back on it…it reminds me that I should make this again soon. :)

    Reply
  • 15. Rich W  |  December 14, 2007 at 8:12 pm

    It’s pretty rare that I’ll follow a recipe to the letter, but reading through this one the methodology seemed flawless, so, subbing locally-raised bacon for the processed soy product, I dutifully followed along.

    Now, as someone who eats vegetarian 30-40% of the time but doesn’t believe in processed soy products as meat replacements, I admittedly have no idea how much, if any, fat is produced by the processed soy product. But the bacon… a whole lot. So I went with the nose and tastebuds and just tossed the butter and oil into the bacon grease, which made a delightful smell once the onion and leeks were added. Taste trumps calorie-counting every time around here ;-)

    I was surprised the Bamix cut through the potatoes and bacon so easily, but it did and I stopped at about the same chunkiness as indicated in your photos.

    This is a keeper. I’m offering it at our coffeehouse next week. Everyone on staff who’s tried it is in love with it. Thanks for sharing the recipe!

    Reply
  • 16. Jennie  |  December 14, 2007 at 9:01 pm

    Rich – Wonderful! I’m so tickled that you’ll be using this recipe again and again. And I love the way you describe your process with it. :) Soy bacon does not produce any fat, but does leave some flavor behind in the skillet. Sounds like the real deal is good too, if not better. I am interested to read your comment about believing in processed soy products. I struggle with this a great deal myself…wondering how bad they are for me and/or the environment. Sometime I’ll maybe write a post about that internal debate and get some reader feedback. In any case, thanks so much for the review and please, if you check back, tell me the name of your coffeehouse so I can visit sometime. :)

    Reply
  • 17. Marge  |  December 19, 2007 at 9:32 am

    First of all, I absolutely love your blog and am really excited about trying your recipes! I linked here through Slashfood as I was looking for a potato leek soup recipe. I just finished making/eating this and had to let you know that is simply the best, and roasting the potatoes definitely made a difference. I used turkey bacon as it was all I had on hand. Delicious…. and thank you for sharing!

    Reply
  • [...] Roasted Rosemary Potato Leek Soup “A Straight From the Farm Original” [...]

    Reply
  • [...] Then 101 Cookbooks has a Liven Yourself Up Lentil Soup with saffron yoghurt, Straight from the Farm has a Roasted Rosemary Potatoes and Leek soup. [...]

    Reply
  • 20. Kenda  |  May 1, 2009 at 8:28 pm

    Was craving some potato soup to warm me up on a rainy day, and thought roasting them might be a good idea and came across this fabulous recipe and site! Just finished a BIG bowl (I think I over did it was so good, my pants are bursting!) Anyway just wanted to thank you for the great recipe and beautiful pictures.

    I used what I had: homemade chicken stock instead of veg, slab bacon instead of soy, and half n half instead of cream. I pureed 1/2 the potatoes and leeks in the blender and, left the rest whole, the juxtaposition of the thick “broth” to biting into the creamy roasted potatoes was fantastic! Sounds like a lot of changes I know, but it was still your recipe and it was yummmy!

    Reply
    • 21. Jennie  |  May 2, 2009 at 7:00 pm

      Sweet, Kenda! So glad you tried it and liked it and even tweeked it! Fittingly, I also made soup on this rainy spring day…this time a sorrel roasted potato soup. Stay tuned for the recipe!

      Reply
  • 22. Roasted Asparagus Risotto « Straight from the Farm  |  May 16, 2009 at 11:54 am

    [...] brought out a caramelized note in the final dish.  And surely you’ve notice that I love to roast just about anything I can on this [...]

    Reply
  • [...] that they’ve come for the Rhubarb Fool Over Old-Fashioned Angel Food Cake.  That and the Roasted Rosemary Potato Leek Soup and the Georgia Peanut Soup and the Honey-Ginger Carrot Parsnip Latkes and the Roasted Root and [...]

    Reply
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    The next day, Moishe brings 3 beautiful women into the house and sits them down on the couch and they all chat for a while. Then Moishe turns to his mother and says, “Okay, Mum. Guess which one I’m going to marry?”
    She immediately replies, “The redhead in the middle.”
    “That’s amazing, Mum. You’re right. How did you know?”
    “I don’t like her.”

    Happy April Fool’s Day!

    Reply
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