Potato and Leek Soup with Roast Garlic

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There’s nothing quite like a hearty soup to warm you up on a cold evening. As far as Soups go, this classic Potato and Leek Soup is one of the best. It is beautifully flavored with the richness of the vegetables really on showcase as they are roasted to caramelized perfection. The Potatoes are poached in Cream which gives the Soup a beautiful, velvety texture and a sense of luxury. It is a fulfilling Soup that’s perfect for dinner for the family. What’s more, it’s extremely affordable!

The secret to immense flavor in this Potato and Leek Soup is Roast Garlic!

The flavor the Roast Garlic brings to this soup is phenomenal! Roast Garlic is one of the most intense, beautiful flavors in the culinary world and is the perfect addition to this classic Potato and Leek Soup. It adds a beautiful sweetness and richness to the dish, without completely overpowering it

Garlic is such an amazing ingredient and when roasted, releases such a wonderfully sweet flavor. Our method for perfectly roasting Garlic is straight forward. Cut the very top of the Garlic off with a sharp knife to just slightly expose the flesh inside

Wrap the Garlic up tightly with aluminum foil, leaving the cut side slightly exposed. To flavor the Garlic, we add about 1 tbsp. of good quality Olive Oil and a pinch of Salt, then close the foil tightly and roast it. The Garlic will tenderize and become a beautiful, paste-like consistency

Wait for the Garlic to cool a little bit once you take it out of the Oven before trying to peel it, as it will be hot! Try to resist taking a bite for yourself before you place it into the blender to blitz along with all the other wonderful ingredients. Trust us, it’s harder to resist than you think!

Extract a beautiful flavor from the Leeks and Onion by roasting them in the oven

Along with the Garlic, we roast our Leeks and Onions in the Oven with a generous splash of Salt and Olive Oil. It’s no secret that oven roasting vegetables brings out their best flavors. Beautiful, caramelized Leeks and Onions are rich and sweet. They taste amazing in this soup

Just cut the Leeks and Onions up into pieces then drizzle them with Olive Oil and Salt. We roast the vegetables for about 30 minutes at 400F, flipping them once to ensure both sides get an even cook and caramelization. You can roast them a little less or a little more, as there is no need to be precise with this Potato and Leek Soup recipe. So long as the vegetables are tender, they’ll be flavorful and easy to blitz in the blender

Add a little more Cream for a smoother soup consistency

This recipe requires about 250ml of Heavy Cream. The Cream is cooked as a poaching liquid for the Potatoes, then combined with the rest of the ingredients in the blender. The overall consistency of the Soup is thick and hearty, which is perfect for a fulfilling meal. However, if you prefer you Soup a little smoother and lighter we’d suggest adding a little more cream

About another 100ml of Heavy Cream should do the trick to get the Soup to a lighter consistency. If it all about personal preference, however. If the Soup is a little too thick for your liking after you’ve blitzed all of the ingredients together, place it back into a large pot with a little more Cream. Cook the soup down until you’ve got the desired consistency and then serve. There’s no need to put it back in the blender

You have an option to strain the Soup, however it’s not really needed

For the high-end Soup aficionados amongst us, you would be at home straining the soup to remove any vegetable bits. However, we’ve found that this soup has a wonderful texture without straining, so there really is no need

However, if you must have your Soup strained then we’d recommend using a simple strainer. I wouldn’t go the Cheesecloth option for this soup as it’s a little bit thicker than your typical Soup. Straining it with a cheesecloth will probably take a good 30 minutes! I’d rather spend that time eating it!

This Potato and Leek Soup is so cheap to make, perfect for those wanting to eat well on a budget

Who isn’t looking at budget cooking these times? The good news is this Soup will not cost you much money at all. It only requires a few ingredients, most of them being affordable vegetables. Compared to other meals, particularly anything involving a protein like Meat or Fish, this is an extremely affordable dish to make

So, when weighing up price, alongside both flavor and how easy it is to cook – this Potato and Leek Soup with Roasted Garlic is an easy choice to make for a hearty, mid-week dinner for the family. It’s a recipe we highly recommend you try and then add to your rotation of weekly meals!

It’s not a Soup unless it’s got some lovely toppings for added crunch and texture

If you’re a household that enjoys a good Soup (which we assume you are since you’re reading this recipe!) then you’ll understand the need to always have a plentiful supply of crunchy stuff in the pantry. We love adding some crunchy Croutons to the Soup right before serving. They add some much-needed texture to the dish and, if you’ve got the ones with a bit of added Salt, they add some lovely flavor as well

You can also add some freshly chopped Chives or other herbs for a bit of color. It goes a long way in the presentation as the dish is a little bit brown! Hey, it tastes great but that’s what you get when you’re making Potato and Leek Soup! Add some freshly chopped Chives for some brilliant color and some subtle fresh flavors to the Soup right before serving

Potato and Leek Soup with Roast Garlic Recipe

Ingredients

• 2 Potatoes, peeled and quartered
• 1 Leek, halved and cut into thirds
• 1 Garlic Bulb
• 1 Onion, peeled and quartered
• 1 tsp. Chives, finely chopped
• 250ml Heavy Cream
• ¼ cup Croutons, roughly chopped
• 3 tbsp. Olive Oil
• Salt
  
  

Instructions

1. Place the Leek and Onion pieces on a sheet pan lined with baking paper. Drizzle 1 tbsp. of Olive Oil over the vegetables, then season with Salt
2. Slice the top portion off the Garlic bulb so that the Garlic flesh is slightly exposed. Wrap in Foil leaving the top part exposed and pour in 1 tsp. Olive Oil and a sprinkle of Sea Salt. Wrap the Foil tight then place on the sheet pan alongside the vegetables
3. Roast in the oven at 200F for 30 minutes, flipping the vegetables halfway through until tender and caramelized. Remove from Oven and set aside. Once cooled, squeeze the Garlic flesh out of the skin and set aside
4. While the Vegetables are roasting, put the Potatoes in a large pot filled with cold water along with a generous sprinkle of Salt. Place over high heat and bring to a boil. Once barely cooked (knife can cut the potato with some resistance), strain out water then return Potatoes to Pot
5. Add Cream, cover and simmer on the lowest heat setting for 15 minutes, stirring occasionally
6. Add all ingredients into the Blender along with 2 tsp. of Salt and blend on low for 30 seconds. Increase the speed to medium and blend for an additional 20 minutes
7. Serve the Potato and Leek Soup in individual bowls, topped with Croutons, chopped Chives and a drizzle of Olive Oil
   
   

That’s our recipe for this amazing Potato and Leek Soup with Roast Garlic. A delicious, affordable, and easy to make Soup that’s perfect for a mid-week meal on a cold evening

We’ve got plenty more amazing Soup recipes here, so why not check out what we’ve got on offer. Here are a few of our favorite Soup recipes we’d highly recommend you try out:

• Cauliflower Cheddar Soup
• Creamy Shrimp Soup
• Classic French Onion Soup
• Celery Soup
  
  

Happy Cooking!