This classic baked potato soup gets an upgrade with a crispy, crunchy Onion Haystack topper. To make ahead, you can roast the veggies up to 2 days in advance, then store covered in the refrigerator. Or make the soup, cool and store in a covered container in the refrigerator for up to 3 days. When ready to serve, place soup in a pot over medium heat. Add a little broth or water if needed if the soup is too thick. Onion Haystack can be made 1 day in advance and stored in a brown paper bag at room temperature.
When pureeing the soup, an immersion blender makes easy work of getting all the lumps out. But if you don’t have one, a regular blender works, too, you just have to do it carefully. Hot liquids expand in the blender, so blend only a few ladlefuls of soup at a time. Fill the blender no more than halfway, place a towel on the lid with your hand on the towel, and blend on low speed. Transfer pureed soup to a bowl or pot until all the soup is blended.
- Cook Time
- Prep Time
- 4 to 6Servings
- 4 large Yukon Gold potatoes, not peeled and cut into 1-inch pieces
- 3 large leeks, white parts only, sliced
- 4 whole garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup white wine
- 8 cups vegetable or chicken broth
- Garnish: snipped chives, sliced scallions, or Onion Haystack (recipe link under photo)
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Toss potatoes, leeks and garlic with evoo, salt and pepper and spread out on prepared sheet. Roast at 400°F for 40 minutes, until medium brown and caramelized.
3. Transfer vegetables to a large soup pot over medium heat. And add white wine. Simmer for 2 to 3 minutes to cook out alcohol. And add broth, and cook for 10 minutes more.
4. Blend in pot with immersion blender until smooth. Or carefully transfer hot soup to a blender and puree in small batches until soup is smooth.
5. Garnish with snipped chives, scallions, or Onion Haystack. Serve immediately. If making in advance, cool soup then store in a covered container in the refrigerator for up to 3 days. When ready to serve, place soup in a pot over medium heat. Add a little broth or water if needed if the soup is too thick.