Lighter than most potato soup recipes, this Roasted Potato Leek Soup with Arugula bridges the gap between winter and spring effortlessly.
As the weather teases us with hints of warm temps to come, our thoughts turn to spring foods. But since our growing season isn’t in lockstep with our cravings, we love recipes like this Roasted Potato Leek Soup with Arugula.
Substantial enough to satisfy our hunger yet light enough to not weigh us down, this soup is a welcome addition to your menu planning.
Roasted vegetables make this Potato Leek Soup extra flavorful.
Typically potato leek soup is made by cooking potatoes in broth and sautéing leeks in pan before combining the ingredients with cream. It’s rich, decadent and always satisfying.
A couple of things make this Roasted Potato Leek Soup with Arugula recipe stand out from other versions:
- The addition of arugula, with its peppery bite, keeps this soup lighter than a lot of other potato soup recipes.
- All of the veggies – the potatoes, the leeks and even the arugula – are roasted in the oven before being pureed and added to the soup. That extra step caramelizes the veggies and gives them a major flavor boost.
Looking for moderation in your diet? This soup combines a modest amount of half and half with plain Greek yogurt for added protein while still maintaining the creaminess and rich flavor that we all love from Potato Leek Soup.
How to clean and roast leeks
Alternatively, you can peel the layers apart but add them to the baking pan midway through roasting the potatoes.
Yes, you can! Make the soup according to the directions, cool completely, pop it in the fridge and simply reheat before serving.
Add it to your spring brunch menu as a delicious first course or portion it out into containers to make easy lunches for the week!
Potato soup comes in lots of different flavors. See some of our other favorite versions below:
Baked Potato Soup – Garnish with Lemon®
Instant Pot Potato Soup – Big Bear’s Wife
Creamy Sweet Potato Soup – She Wears Many Hats
- 2 pounds Yukon gold or other yellow potatoes, cut into small chunks
- 3 large leeks, cleaned and cut into 1-inch chunks (white and light green parts)
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and Pepper
- 3 large handfuls baby arugula
- 1/2 cup dry white wine
- 4 (14-ounce) cans chicken broth
- 3/4 cup half & half
- 1 cup plain Greek yogurt
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- Extra arugula or croutons for garnish, optional
- Preheat the oven to 400 degrees F.
- Add potatoes, leeks and garlic to a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt. Remove pan from oven and place on heat-proof surface (like the top of the stove). Pour wine on hot pan and scrape bottom of pan to remove brown bits.
- Working in batches, add 1/4 of roasted vegetables and pan juices and 1 can chicken broth to blender and blend until smooth. Pour mixture into a large soup pot. Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat.
- Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust seasoning as desired.
- Serve warm with croutons or extra arugula.
Adapted from Ina Garten
Amount Per Serving: Calories: 274 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 15mg Sodium: 751mg Carbohydrates: 37g Fiber: 4g Sugar: 5g Protein: 9g