Potato Leek and Roasted Garlic Soup
Creamy, comforting, and irresistibly aromatic, this Potato Leek and Roasted Garlic Soup is the ultimate cozy dish for chilly days. Featuring the earthy sweetness of roasted garlic, the delicate flavor of sautéed leeks, and the velvety texture of russet potatoes, this soup strikes the perfect balance of rich and wholesome. Simmered in vegetable broth and finished with a splash of heavy cream, it’s pure indulgence in a bowl. A touch of thyme adds herbal warmth, while fresh parsley provides a vibrant garnish. Whether served as a starter or a hearty main alongside crusty bread, this soup is a timeless classic that’s easy to prepare yet restaurant-worthy. Perfect for weeknight dinners or entertaining, it’s a guaranteed crowd-pleaser that prioritizes both flavor and simple elegance.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 large leeks
- 1 garlic bulb
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon thyme leaves
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the top, wrap the bulb in aluminum foil, and roast in the oven for 35–40 minutes, or until the cloves are soft and golden brown.
While the garlic roasts, peel and dice the potatoes into 1-inch cubes. Set aside.
Trim the leeks, discarding the dark green tops. Slice the white and light green parts into thin rounds, then rinse thoroughly to remove any grit.
In a large pot, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the leeks and sauté for 5–7 minutes, or until they become soft and slightly translucent.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed leeks.
Add the diced potatoes, vegetable broth, salt, black pepper, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are very tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Heat the soup gently over low heat without letting it boil.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm with crusty bread or croutons.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1562 mg | 33% | |
*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.
