Go Back
–+ servings

Velvety Roasted Garlic and Potato Leek Soup

Sweet buttery leeks, creamy Yukon Gold potatoes, and caramelized roasted garlic simmered in rich broth and blended into a satin-smooth comfort soup. Topped with cream and crispy leeks.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American Comfort, French
Ingredients Method

Ingredients
  

Soup Aromatics & Base
  • 3 large leeks (white and pale green parts only), washed and sliced
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 1 whole head of garlic, roasted until caramelized
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 4 cups low-sodium chicken bone broth or rich vegetable broth
  • 3 sprigs fresh thyme
  • 1 whole bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp ground white pepper or black pepper
Finishing & Garnish
  • 1/3 cup heavy whipping cream
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp crispy fried leek threads (optional garnish)
  • 1 drizzle extra virgin olive oil

Method
 

Roast Garlic & Sweat Leeks
  1. Slice 1/2-inch off top of garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35-40 minutes until tender.
  2. Melt 2 tbsp butter and 1 tbsp olive oil in a Dutch oven over medium-low heat. Add sliced cleaned leeks and 1/2 tsp salt; sweat gently for 10-12 minutes until soft and translucent without browning.
Simmer, Puree & Finish
  1. Squeeze roasted garlic cloves into the pot. Add diced Yukon Gold potatoes, broth, thyme sprigs, and bay leaf. Simmer covered for 20 minutes until potatoes are fork-tender.
  2. Discard thyme stems and bay leaf. Puree with an immersion blender until completely silky and smooth. Stir in heavy cream and white pepper, warming over low heat for 3 minutes before serving with crispy leeks and chives.

Tried this recipe?

Let us know how it was!