The number 1 recipe on the blog for 2015 was this Roasted Garlic Butternut Squash Soup. Since you all loved it so much, I went into soup experimentation mode again and came up with this Roasted Garlic Potato Leek Soup.
I can’t decide if this is just as delicious as the butternut version or even better!! As in the butternut version, the roasted garlic is really the king again.
This soup tastes compleeetely different though. It is creamy and heart-warming and wintery delicious! You know what I’m talking about? You just HAVE to make this soup!
To give you a quick idea of how easy it is to make this Roasted Garlic Potato Leek Soup, I made a quick 1-minute video for you. All steps shown in 60 seconds so you know exactly what to expect.
Roasted Garlic Potato Leek Soup Video
A soup so delicious it converts soup haters
I’ve never been a big soup person but I think the Butternut Squash Soup and this soup here converted me. I’m starting to think I’m simply a creamy soup lover. That might be it.
Potatoes alone are responsible for the creaminess of the soup. No heavy cream required at all. The roasted garlic and leek give it an extra special flavor and the hot broth gives the finishing touch for absolute perfection.
I feel “almost” excited for winter to come and more reason to make this soup. Only “almost” though, sorry, winter in Quebec is too horribly cold to really truly feel excited for it to come :S
Roasted Garlic Potato Leek Soup
- 1 bulb garlic
- 1 large leek
- 3 large white potatoes (12oz/350g each)
- 1.5-1.75 liters beef or vegetable stock
Pre-heat oven to 400 F (200°C).
Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
Cut the top part of the garlic in order to expose the upper part of every clove.
Drizzle a few drops of olive oil onto each clove.
Place garlic bulb in cocotte and cover (or lack thereof wrap in aluminum foil).
Put garlic in the preheated oven for about 40 minutes or until soft and golden.
In the meantime, heat a big pot over medium heat.
Wash and slice leek.
Once pot is hot, add a splash of avocado oil and add sliced leek. Reduce heat to medium-low.
Caramelize leek on medium-low heat by stirring often.
While leek is caramelizing and in between stirring peel and dice potatoes into about 1" (2.5cm) pieces.
Once leek is caramelized (about 20 minutes), add 1.5 liters of stock and peeled diced potatoes. Turn up heat and bring to a boil, then reduce heat to medium-low again and cover.
Once garlic is out of the oven and soft and tender and cold enough to handle, remove cloves from peel and add to bubbling soup.
Cook soup until potatoes are soft.
Transfer into blender in 2-3 batches, season with salt if necessary.
Serve hot with a string of fresh thyme on top and freshly ground black pepper on top.
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