Leek Soup with Roasted Garlic and Parmesan
Creamy, comforting, and packed with flavor, this Leek Soup with Roasted Garlic and Parmesan is the ultimate bowl of cozy indulgence. Featuring the gentle sweetness of tender leeks, nutty roasted garlic, and the rich umami of freshly grated Parmesan cheese, this soup is pure decadence in every spoonful. Velvety potatoes provide a hearty base, while a splash of heavy cream ties the flavors together for a luxuriously smooth texture. Perfectly seasoned with a hint of fresh thyme and served alongside crusty bread for dipping, this easy-to-make soup is an elegant yet comforting option for any gathering or weeknight dinner. With a quick, fragrant roasting technique and a simple blend to creamy perfection, it promises to be a crowd-pleaser that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 4 large leeks
- 1 whole bulb garlic
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 2 medium potatoes
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme leaves (optional)
- 1 loaf crusty bread (for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it tightly in aluminum foil.
Roast the garlic in the oven for 30 minutes, or until the cloves are soft and fragrant. Set aside to cool.
While the garlic is roasting, trim the dark green tops and roots off the leeks, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly to remove any dirt.
Chop the leeks and set them aside. Dice the onion and peel and dice the potatoes into small cubes.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the leeks and potatoes, cooking for an additional 5 minutes until the vegetables begin to soften.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the chicken or vegetable stock. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the potatoes are tender.
Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream, Parmesan cheese, salt, pepper, and thyme, if using. Taste and adjust seasoning as needed.
Continue to cook the soup on low heat for 5 more minutes, stirring occasionally to allow the flavors to meld.
Serve hot, garnished with additional Parmesan if desired, alongside slices of crusty bread for dipping.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 10573 mg | 460% | |
| Total Carbohydrate | 407.8 g | 148% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 43.9 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4533 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
