Roasted Potato and Leek Soup

With half a bag of leftover Thanksgiving potatoes and couple of leeks, I decided today’s cold weather called for some roasted potato and leek soup.  The recipe is one I just put together on the spur of the moment – and the result is a hearty soup that’ll keep you warm and cozy.   

Printable recipe

Most potato and leek soup recipes call for cream or evaporated milk to be added – but I wanted to keep this on the healthier side, so I used vegetable stock exclusively.  If you want a richer soup, you could replace some of the vegetable stock with cream and add it towards the end of the cooking.
I like my soup to have some bite to it – so I blended it only briefly.  My lunches for the week are sorted!

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