Roasted Garlic and Leek Soup
Indulge in the comforting flavors of roasted garlic and leek soup, a velvety blend of caramelized garlic, tender leeks, and creamy potatoes. This rich, savory soup is enhanced with fresh thyme and finished with a touch of heavy cream for an irresistibly smooth texture. Perfect for cooler evenings, this recipe marries the subtle sweetness of roasted garlic with the hearty earthiness of leeks, creating a flavor-packed dish that’s both nourishing and luxurious. Ready in just over an hour, this soup pairs beautifully with crusty bread for a satisfying meal or an elegant dinner party starter. Warm up your kitchen with this wholesome, homemade delight!
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Recipe Information
Ingredients
- 2 garlic bulbs
- 3 large leeks
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium potatoes
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh thyme
- 1 loaf crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off both garlic bulbs to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes, or until the garlic is soft and caramelized. Allow to cool slightly.
While the garlic is roasting, prepare the leeks by trimming off the dark green tops and root ends. Slice the white and pale green parts into thin rounds, then rinse thoroughly under cold water to remove any grit.
Peel the potatoes and dice them into small cubes.
In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes, stirring frequently, until softened but not browned.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the diced potatoes, vegetable stock, fresh thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Remove the thyme stems (if used) and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream and heat gently for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the roasted garlic and leek soup hot, with slices of crusty bread on the side if desired.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 43.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5136 mg | 109% | |
*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.
