Our leek powder is unique and convenient. Replace the flavor leeks without the fuss of cleaning and cooking the whole vegetable. The rich and mellow onion flavor goes a long way in this take on Vichyssoise, served hot and with aromatic, spicy oil.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Roasted Potato and Leek Soup with Garlic, Chile Oil
Copyright Recipe © 2017 Woodland Foods


Makes 1 quart

  • 2 Pounds Yellow Waxy Potatoes

  • 1/2 Small Onion, choped

  • 1 Celery Stalk

  • 1 Garlic Bulb

  • 2 Tablespoons Leek Powder

  • 2 Cups Vegetable Broth

  • 1 Cup Light Olive Oil, plus 1 tablespoon

  • 1 De-Stemmed Thai Chiles

  • 1 Teaspoon Kosher Salt

  • 1/2 Teaspoon Ground Black Pepper

  • Fresh Minced Chives, garnish


  1. Set an oven to 375° F

  2. Line a baking sheet with aluminum foil. Rinse and chop the potatoes and celery, place them on the baking sheet with the onion. Cut the garlic bulb in half and place it on the sheet. Drizzle the oil over the vegetables. Roast for 15-20 minutes stirring the vegetables periodically for even roasting.

  3. In a small pot add the olive oil and chile. Cook over very low heat. When the oil becomes fragrant,about 10 minutes.Strain it and keep aside.

  4. When the potatoes are tender remove the garlic and squeeze out the cloves into the chili oil and stir in.

  5. Transfer the vegetables and the leek powder to a high-speed blender with the broth. Puree to smooth and pass through a sieve to a small pot. Season the soup with salt and ground black pepper. Set on the stovetop to keep warm.

  6. Serve the soup with a generous drizzle of the chile oil, minced fresh chives and sour cream or yogurt if desired.