This soup makes me think of Ina Garten. Or is it that Ina Garten makes me thing of this soup? I may have come across her recipe once while browsing a few recipes. I do that a lot just to get some ingredient thoughts and ratio ideas. Looking back on her recipe now (http://www.foodnetwork.com/recipes/ina-garten/roasted-potato-leek-soup-recipe-1947137), it does have some similarities. We both use Yukon golds and our potato to leek ratios are the same. She also uses crème fraiche which I probably picked up from her. Either way, for some reason it has a very Ina Garten kind of vibe to it.
I can hear “Jeffrey is just going to love coming home to this soup” in my head. My husband, Brett? Probably not and for many reasons. But mostly because I typically would not be making this soup in my own kitchen. I would be making this soup in a client’s kitchen. A very large batch so I can take a deli cup home, wait for natural light the next day, warm it up, take a decent photo, and eat it all up for lunch. So, Brett is probably not ever going to love coming home to this soup. But you might, so give it a try. It’s easy. It’s a large batch but, freezes well. Do some math and scale it down, share it with your loved ones, or have some leftovers. Don’t say you “don’t like leftovers.” Soup makes the best leftovers.