This Roasted Garlic Potato Leek Soup is creamy, cozy, and bursting with flavor! The roasted garlic adds a wonderful sweetness and the leeks bring a mild, oniony charm to the mix.
My favorite part? You can enjoy it warm with a crusty bread or cool it down as a refreshing summer soup. Either way, it’s pure comfort in a bowl! 🥣
Key Ingredients & Substitutions
Garlic: Roasted garlic is the star here! It adds a lovely sweetness. If you’re short on time, you can use garlic powder, though it won’t have the same deep flavor.
Leeks: These add a mild onion flavor. If leeks aren’t available, you can use sweet onions like Vidalia or shallots for a similar taste.
Potatoes: Yukon Golds give a creamy texture, but Russets work just as well. If you want a lighter option, you can replace half the potatoes with cauliflower.
Broth: Vegetable or chicken broth is key for richness. Low-sodium broth is great if you’re watching salt levels. Homemade broth adds extra flavor compared to store-bought.
Cream or Milk: Using heavy cream creates a rich soup, but you can substitute with half-and-half or plant-based milk for a lighter version. Coconut milk can also give a unique twist!
How Do You Roast Garlic to Make It Sweet and Creamy?
Roasting garlic is straightforward and enhances its sweetness. Follow these steps for perfectly roasted garlic:
- Preheat your oven to 400°F (200°C).
- Slice off the tops of each garlic head to expose the cloves.
- Drizzle olive oil generously over the exposed garlic, then wrap in foil.
- Roast for 35-40 minutes until they feel soft to touch and smell fragrant.
Once roasted, squeeze the cloves out of their skins, and mash for your soup. This gives it that creamy texture and amazing flavor!
How to Make Roasted Garlic Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 2 large heads of garlic
- 2 tablespoons olive oil, divided
- 4 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 4 cups vegetable or chicken broth
- 1 cup water (optional, for desired consistency)
- 1/2 cup heavy cream or milk (optional for creamier texture)
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped for garnish
- Butter (optional, for sautéing leeks)
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prepare and around 40 minutes to cook, including roasting the garlic. It’s a wonderful way to warm up on a chilly day!
Step-by-Step Instructions:
1. Roast the Garlic:
Start by preheating your oven to 400°F (200°C). Slice the tops off each garlic head to expose the cloves inside. Drizzle 1 tablespoon of olive oil over each head, wrap them in foil, and place in the oven. Roast for 35-40 minutes until the garlic is soft and caramelized. Your kitchen will smell fantastic!
2. Prepare the Leeks:
While the garlic is roasting, get your leeks ready! Slice them and rinse under cold water to remove any grit or dirt. Leeks can be a bit sandy, so it’s important to clean them well.
3. Sauté the Leeks:
In a large pot, heat the remaining 1 tablespoon of olive oil (or butter, if you prefer) over medium heat. Add the sliced leeks and sauté gently for about 8-10 minutes, stirring occasionally, until they have softened but haven’t browned. This will create a lovely base for your soup.
4. Create the Garlic Paste:
Once the garlic is roasted, let it cool slightly so it’s easier to handle. Peel the cloves from their skins and mash them into a smooth paste. This will add a rich, sweet flavor to your soup.
5. Combine Ingredients:
Add the diced potatoes and the mashed roasted garlic to the pot with the leeks. Stir everything together so the flavors can mingle nicely.
6. Add the Liquid:
Pour in the broth and add water if you desire a thinner soup. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 20 minutes.
7. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can blend it in batches in a regular blender. Just remember to return it to the pot afterward!
8. Final Touches:
If you’re going for a creamier texture, stir in the heavy cream or milk. Season the soup with salt and freshly ground black pepper to taste, adjusting as you like.
9. Serve It Up:
Reheat the soup gently if needed, and then ladle it into warm bowls. Garnish with a sprinkle of chopped fresh chives or green onions for a pretty and tasty finish.
10. Enjoy!
Serve your Roasted Garlic Potato Leek Soup warm, perhaps with some crusty bread on the side. Enjoy this comforting and flavorful dish!
Can I Use Different Types of Potatoes?
Yes, you can use different types of potatoes! While Yukon Gold and Russet are recommended for their creamy texture, you can experiment with red potatoes or even sweet potatoes for a unique flavor profile.
How Can I Adjust the Consistency of the Soup?
If you prefer a thinner soup, you can add more water or broth during cooking. For a thicker soup, blend it less or add a few more potatoes to the mix until you reach your desired consistency!
What If I Don’t Have an Immersion Blender?
No worries! You can transfer the soup to a regular blender in batches to puree it. Just be careful with the hot liquid! Allow it to cool slightly before blending and remember to vent the lid to prevent steam buildup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating.
