Roasted Garlic Potato Leek and Fennel Soup
Warm up with the comforting, velvety flavors of Roasted Garlic Potato Leek and Fennel Soup—a creamy, nourishing dish perfect for any season. This recipe combines the subtle sweetness of caramelized leeks, the delicate anise notes of fennel, and the rich depth of roasted garlic, all blended with creamy potatoes for an irresistibly silky texture. Finished with a touch of heavy cream and a sprinkle of fresh parsley, every spoonful is a delightful balance of earthy and aromatic flavors. Ideal for weeknight dinners or as an elegant starter for gatherings, this soup is easy to prepare and naturally gluten-free. Pair it with crusty bread for a complete, soul-soothing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole bulb Garlic
- 4 tablespoons Olive oil
- 2 large Leeks
- 1 medium Fennel bulb
- 4 medium Russet potatoes
- 6 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and roast for 30 minutes, or until the garlic cloves are golden and soft. Set aside to cool.
While the garlic is roasting, prepare the vegetables. Trim and rinse the leeks thoroughly to remove any grit. Slice the white and light green parts. Dice the fennel bulb and peel and chop the potatoes into roughly 1-inch cubes.
In a large pot, heat the remaining 3 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the sliced leeks and fennel, and sauté for 8-10 minutes until softened and fragrant.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed vegetables. Stir to combine.
Add the chopped potatoes and pour in the vegetable broth. Stir in the thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are very tender.
Remove the pot from the heat. Using an immersion blender, carefully puree the soup until smooth. If you do not have an immersion blender, work in batches to blend the soup in a regular blender, then return it to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Gently reheat over low heat if necessary, but do not bring it to a boil.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 50.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 8348 mg | 178% | |
*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.
