This creamy Roasted Garlic Potato Leek Soup is comfort in a bowl! With tender potatoes and sweet, roasted garlic, every spoonful is rich and soothing.
I love how the leeks add a nice touch of flavor while keeping things simple. This soup warms me up on chilly days, and I often pair it with crunchy bread for dipping—yum!
Key Ingredients & Substitutions
Leeks: Leeks are a key ingredient, giving the soup a mild onion flavor. If you can’t find leeks, you could use green onions or sweet onions instead, but adjust the amount as they can be stronger or more pungent.
Potatoes: I used medium russet or Yukon gold potatoes. These varieties become creamy when cooked. If you prefer a lower-carb option, cauliflower can be used instead, which also adds a nice texture.
Garlic: Roasting garlic adds sweetness and depth to the soup. If you’re short on time, you can use minced fresh garlic (add it when sautéing the leeks), or garlic powder for a hint of flavor, but the taste won’t be as rich.
Heavy Cream or Milk: I love adding cream for richness, but you can skip it entirely or use a plant-based milk like almond or oat for a lighter option. Just be careful with the flavor balance!
Fresh Herbs: Fresh chives or dill are my go-tos for garnish. If you don’t have them on hand, dried herbs can work, but use them sparingly as they are more concentrated in flavor.
How Do I Get the Perfect Texture for My Soup?
To achieve a smooth and creamy texture, blending is essential! Using an immersion blender directly in the pot is super easy. If you prefer a traditional blender, let the soup cool a bit before transferring in batches. This prevents splattering.
- Be careful blending hot soup; always leave a small opening to allow steam to escape.
- Blend until it’s completely smooth. If it’s too thick, just stir in some extra broth or water to reach your desired consistency.
How to Make Roasted Garlic Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 2 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh thyme or rosemary (optional)
- Fresh chives or dill, finely chopped
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 40 minutes for cooking and roasting the garlic. In total, expect to spend about 50 minutes to have this delicious soup ready to serve.
Step-by-Step Instructions:
1. Roast the Garlic:
First, preheat your oven to 400°F (200°C). Cut the top off the whole head of garlic to expose the cloves. Drizzle 1 tablespoon of olive oil over the garlic, wrap it tightly in foil, and roast it in the oven for 30-40 minutes, until the cloves are soft and caramelized. Let it cool a bit, then squeeze out the roasted garlic cloves and set them aside.
2. Cook the Leeks:
While your garlic is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced leeks and cook them, stirring occasionally, for about 5-7 minutes until they are softened and fragrant. Just be sure not to brown them.
3. Add the Potatoes and Broth:
Next, add the diced potatoes to the pot with the leeks and stir everything together. Pour in the broth, then bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20-25 minutes until the potatoes are very tender.
4. Blend the Soup:
Add the roasted garlic cloves to the pot. Now, use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have one, you can carefully transfer the soup in batches to a blender and blend until creamy.
5. Finish the Soup:
If you’d like a creamier texture, stir in the heavy cream or milk at this point. Season with salt and pepper to taste. If necessary, reheat the soup gently—just don’t let it boil!
6. Serve:
Serve the hot soup in bowls, garnishing with fresh herbs like chives or dill and a drizzle of olive oil. Enjoy with some crusty bread on the side for a perfect meal!
Enjoy your comforting and flavorful Roasted Garlic Potato Leek Soup!
Can I Use Regular Garlic Instead of Roasted Garlic?
While you can use fresh garlic, the flavor will be much stronger and sharper. If you prefer fresh garlic, add about 2-3 minced cloves when you sauté the leeks for a milder taste, but it won’t have the same caramelized sweetness.
What If I Don’t Have Leeks?
No worries! You can substitute leeks with onions; sweet onions or shallots work well. Just adjust the amount, as they can have a stronger flavor compared to leeks.
Can I Make This Soup Vegan?
Absolutely! Simply omit the heavy cream or replace it with a plant-based milk like coconut or almond milk for creaminess. Use vegetable broth instead of chicken broth to keep it entirely plant-based.
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also add a splash of broth if it thickens too much while stored.
