Roasted Potato, Leek and Chestnut soup
Instructions:
Perfect fall soup—rich, creamy and with lots of melding flavors.
4 large potatoes, peeled and chopped
1 large leek, washed and cut in 4-inch slices
1 small yellow onion, chopped
1 can chestnuts, drained
4 sprigs fresh thyme
Salt and pepper, to taste
3 tablespoons olive oil
4 cups chicken stock
1 cup heavy cream
Croutons, to serve
2 tablespoons heavy cream, to serve
Serves 4
- Preheat oven to 390 F. Place potatoes, leek, onion and chestnuts in a small roasting pan.
- Add thyme and season with salt and pepper. Sprinkle with oil and roast for about 15 minutes, or until potatoes are soft.
- Place vegetables in a blender or food processor and add the stock. Beat until thick and creamy.
- Pour into a large saucepan and add cream. Bring to a boil and let simmer for 10 minutes.
- Season with salt and pepper. Serve with croutons and a splash of heavy cream