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A hearty and rustic soup featuring slow-roasted garlic and caramelized leeks blended into a smooth, creamy texture without heavy cream, offering a naturally rich and velvety golden soup perfect for cozy nights.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 head garlic, cloves separated and peeled (for roasting)
  • 3 large leeks, white and pale green parts only, cleaned thoroughly and sliced
  • 2 tablespoons olive oil (split: 1 tbsp for roasting, 1 tbsp for sautéing)
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 small peeled potato (cooked) to thicken, or a splash of cream or extra olive oil for finishing richness

Instructions

  1. Preheat oven to 400°F (200°C); drizzle a whole head of peeled garlic with 1 tablespoon olive oil, wrap loosely in foil, and roast 30–35 minutes until cloves are soft and golden.
  2. Trim dark green tops and root ends from leeks, slice each leek lengthwise, rinse thoroughly under cold water to remove dirt, then chop into ~1-inch pieces.
  3. Heat remaining 1 tablespoon olive oil in a large pot over medium heat, add chopped leeks and a pinch of salt, and cook gently 8–10 minutes until softened and translucent, stirring occasionally.
  4. When roasted garlic is cool enough, squeeze the soft cloves out of their skins into the pot with the leeks and stir to combine.
  5. Add 4 cups vegetable (or chicken) broth and 1 bay leaf, bring to a gentle simmer over medium heat, then lower heat, partially cover, and simmer 12–15 minutes.
  6. Remove and discard the bay leaf.
  7. If using a cooked potato to thicken, add it to the pot before blending.
  8. Purée the soup until silky smooth using an immersion blender in the pot or in batches in a countertop blender/food processor (vent the lid to release steam).
  9. Taste and adjust seasoning with salt and freshly ground black pepper; optionally stir in a drizzle of olive oil or a splash of cream for extra richness.
  10. Warm the soup gently over low heat for a few minutes if needed before serving.

Notes

If garlic burns and smells bitter, rinse the garlic and roast a fresh head or simmer with fresh broth to mellow., Add mashed cooked potato if soup is too thin to thicken and add creaminess., Scrape off burnt parts if leeks darken too much, then continue cooking gently., Pulse blending in short bursts for smooth texture if uneven., Simmer a peeled potato or extra broth/cream to mellow overpowering garlic flavor., Gently stir in extra olive oil to brighten flavor and add shine.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup

Nutrition

  • Serving Size: 1 serving
  • Calories: 150 kcal
  • Fat: 7 g
  • Carbohydrates: 20 g
  • Protein: 3 g