Garlicky Potato Leek Soup

{ Garlicky Potato Leek Soup }

With the weather getting cooler, Soup Saturday is back in my house. Here is a recipe for garlicky potato leek soup I made last weekend!

{ ingredients }

  • 2 Tbs. olive oil
  • 1 head of garlic (you can always do another 1/2 or whole if you prefer more garlic)
  • 1/2 white onion, peeled and chopped
  • 2 large leeks, chopped (white and light green parts)
  • 2 garlic cloves
  • 6 large red potatoes, peeled and chopped into 1-2 inch pieces
  • 8 cups of vegetable broth
  • Dash of garlic powder
  • Salt & pepper to taste
  • Green onions, chopped (for garnish – optional)

{ directions }

  1. Preheat oven to 400 degrees F. Chop the top of the head of garlic, drizzle with oil, salt and pepper. Wrap in foil and place in the center of the oven rack. Roast for about 10 minutes, or until it starts to brown and the cloves slip right out of the skin.
  2. While the garlic roasts, add the leeks, onion and additional garlic cloves to a large pot. Drizzle with oil and let cook for about five minutes, until fragrant.
  3. Add in the potatoes, broth and garlic powder. Bring to a boil, and then cover and simmer for at least 20 minutes.
  4. Add in the roasted garlic as soon as it is ready. Squeeze out all the cloves into the pot.
  5. When potatoes are soft, blend, using an immersion blender.
  6. Let simmer for another five minutes and add salt and pepper to taste.
  7. Serve in bowls topped with a Parmesan crisp or simply with green onion.
  8. Yum! Enjoy!

Makes about 8 servings. 223 Calories per bowl. Shown here with herb focaccia (and an Atwater Hop-A-Peel)! Cheers!

{ Keep Cooking in Love & Light! }

 

 

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