Leek Soup with Roasted Garlic and Parmesan

Creamy, comforting, and packed with flavor, this Leek Soup with Roasted Garlic and Parmesan is the ultimate bowl of cozy indulgence. Featuring the gentle sweetness of tender leeks, nutty roasted garlic, and the rich umami of freshly grated Parmesan cheese, this soup is pure decadence in every spoonful. Velvety potatoes provide a hearty base, while a splash of heavy cream ties the flavors together for a luxuriously smooth texture. Perfectly seasoned with a hint of fresh thyme and served alongside crusty bread for dipping, this easy-to-make soup is an elegant yet comforting option for any gathering or weeknight dinner. With a quick, fragrant roasting technique and a simple blend to creamy perfection, it promises to be a crowd-pleaser that’s as satisfying as it is nourishing.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large leeks
• 1 whole bulb garlic
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 2 medium potatoes
• 6 cups chicken or vegetable stock
• 1 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme leaves (optional)
• 1 loaf crusty bread (for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it tightly in aluminum foil.

Step 3

Roast the garlic in the oven for 30 minutes, or until the cloves are soft and fragrant. Set aside to cool.

Step 4

While the garlic is roasting, trim the dark green tops and roots off the leeks, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly to remove any dirt.

Step 5

Chop the leeks and set them aside. Dice the onion and peel and dice the potatoes into small cubes.

Step 6

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 7

Stir in the leeks and potatoes, cooking for an additional 5 minutes until the vegetables begin to soften.

Step 8

Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the chicken or vegetable stock. Bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the potatoes are tender.

Step 10

Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.

Step 11

Stir in the heavy cream, Parmesan cheese, salt, pepper, and thyme, if using. Taste and adjust seasoning as needed.

Step 12

Continue to cook the soup on low heat for 5 more minutes, stirring occasionally to allow the flavors to meld.

Step 13

Serve hot, garnished with additional Parmesan if desired, alongside slices of crusty bread for dipping.

Nutrition Facts

Serving size	(3392.7g)

Amount per serving	% Daily Value*
Calories	3542.2

Total Fat 174.0g	0%
Saturated Fat 90.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 404mg	0%
Sodium 10572.6mg	0%
Total Carbohydrate 407.8g	0%
Dietary Fiber 31.2g	0%
Total Sugars 43.9g
Protein 86.2g	0%

Vitamin D 0IU	0%
Calcium 1266.4mg	0%
Iron 31.6mg	0%
Potassium 4532.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 9.7%

Carbs: 46.1%