Trying Ina Garten Recipes | Potatoe leek soup and Buttermilk cheddar biscuits| video 3/6

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Cut, peel, and quarter 2 lbs of yellow potatoes and place them on a baking sheet.

Cut off the dark green part of the leeks and slice them into chunks, rinsing them well to remove sand.

Add olive oil, salt, and pepper to the potatoes and leeks, mixing to coat them evenly.

Roast the potatoes and leeks in the oven for 40 to 45 minutes until tender.

Prepare the buttermilk cheddar biscuits while the vegetables roast, mixing 2 cups of flour, 1 tablespoon of baking powder, and 1.5 teaspoons of salt in a stand mixer.

Add 12 tablespoons of butter to the dry ingredients and mix until the butter is in pea-sized pieces.

Add 1 cold egg and 0.5 cups of cooled buttermilk to the mixture and mix on low.

Stir in 1 cup of cheddar cheese and mix until combined.

Turn the dough out onto a floured surface, knead lightly, and roll out to cut into biscuits.

Sprinkle salt on top of the biscuits and cover until the vegetables are done roasting.

Once the potatoes and leeks are roasted, blend them together with the arugula and white wine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens