Potato-Leek Soup with Roasted Garlic (No Milk or Cream)
Serves 6
15 mins prep
45 mins cook
60 mins total
This thick, creamy potato soup with leeks is infused with sweet, savory roasted garlic. There’s no milk and no flour, but I use a simple technique to create a satisfying velvety texture anyway. And to make each bowl a little special, garnish with crispy chunks of roasted potatoes scattered over the top.
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Roast the garlic and potatoes
Heat the oven to 425 (220 C) degrees.
Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 20-25 minutes. (The roasted garlic can be prepared up to 5 days ahead. Store in the refrigerator in a covered container).
Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and ½ teaspoon salt and toss around to coat. Put them in the oven next to the garlic, and roast until tender, 25-30 minutes.
Make the soup
Meanwhile, heat a tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in ¼ cup of the Parmesan cheese and the lemon juice.
To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and the parsley.
