Potato, Leek, And Roasted Garlic Soup – a delicious recipe with garlic, garlic, leeks, red potatoes, chicken, water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400u00b0F until very lightly golden. set aside to cool.
2
Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Saute until soft. Cut potatoes into small wedges and add to the pot. saute for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
3
Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
4
Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).
638
kcal
Calories
12
g
Fat
110
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head garlic, 3 garlic cloves, chopped, 2 large leeks, 1 lb red potatoes, and more.
Yes, Potato, Leek, And Roasted Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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