Description
A cozy, comforting soup featuring roasted garlic, creamy potatoes, and sweet leeks. Perfect for chilly fall evenings and easy to make with simple ingredients.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 3 medium leeks, white and light green parts only, sliced and cleaned
- 1 whole bulb garlic
- 3 tablespoons extra virgin olive oil
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme, chopped
- 1½ teaspoons salt, or to taste
- Freshly ground black pepper, to taste
- Optional: ½ cup heavy cream or milk
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast on a baking sheet for 30 minutes until cloves are soft and golden.
- While garlic roasts, slice and clean leeks thoroughly. Peel and dice potatoes into roughly 1-inch cubes.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add sliced leeks and a pinch of salt, cook for about 5 minutes until soft and fragrant without browning.
- Add diced potatoes, broth, and fresh thyme to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are very tender.
- Squeeze roasted garlic cloves out of skins into a small bowl, then add to the pot.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender carefully.
- Season with salt and pepper to taste. Stir in optional heavy cream or milk if desired and heat gently without boiling.
- Ladle soup into bowls and garnish with fresh thyme or cracked black pepper. Drizzle with olive oil if desired.
Notes
[‘Do not skip roasting the garlic to achieve the sweet, mellow flavor.’, ‘Clean leeks thoroughly to remove grit by soaking and rinsing.’, ‘Use Yukon Gold potatoes for best creamy texture without mushiness.’, ‘Skip cream for a lighter soup; add cream fresh after freezing when reheating.’, ‘Add broth or water to adjust soup thickness after blending.’, ‘Soup freezes well; freeze before adding cream and thaw overnight before reheating.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 220
- Sodium: 400
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
Keywords: roasted garlic, potato leek soup, fall soup, comfort food, easy soup, homemade soup, creamy soup, vegetarian soup, vegan option