Our family tries to schedule a warm weather break from the snow and cold every year. For a variety of reasons, that vitamin-D-laced trip did not happen this winter. I think most of the country will agree that, if there was ever a winter to hit the beach, THIS was it! So the arrival of daylight savings time – the harbinger of spring – is a tough sell for me. Yes, I love the extra hours of sunlight in the evening, but that’s just more time for me to stare at the feet of cold, wintry snow in my backyard. Fortunately there are signs of spring at the grocery store, including some gorgeous fresh leeks that I used to make this Roasted Potato Leek Soup with Homemade Croutons.
A couple things that make this soup stand out from other versions:
1) You roast the veggies before pureeing them. Caramelized veggies = major flavor boost.
2) See those green flecks in the bowl? Arugula. Also wilted in the oven. That bit of peppery bite is crazy good in this soup.
3) It’s made with Greek yogurt for added protein and creaminess and a modest amount of half and half to keep the rich flavor intact. All in all, a reasonable indulgence.
The homemade croutons on the top might be my favorite part. I love the contrast of that crunchy nugget with a bite of the thick, rich soup. Totally optional, of course, but they are never skipped in our house. Just like I’ll NEVER abstain from winter vacation again!