Roasted Potato-Leek and Garlic Soup
One of the few things I like about the cold is the excuse to lean into soupy season. I found myself craving potato-leek soup the other day and I figured if I am yearning for it, someone else has to be as well. Voila! I don’t think I’d ever made potato-leek soup before, but I have eaten it plenty of times, and if there is a soup that is perfect for a cold day inside, this has to be one of the best. It’s rich, comforting and flavorful.
Typically, potato-leek soup has copious cream and boiled veggies. I subbed soaked cashews for the cream and roasted the veggies to add that caramelized flavor dimension that is so much more exciting than anything boiled. I also added a roasted garlic bulb because if I’m already going rich and creamy, and the oven is already on, why not? In my opinion, it elevates the soup to the next level of umami goodness. The one slight caution is roasting the veggies will change the color of the soup from a very pale yellow to a darker yellow. It’s worth it for the flavor.
Pour some in a bowl, crab some crackers or toasted bread and enjoy.
1 head of garlic
2 pounds Yukon gold potatoes, peeled and cut into uniform chunks
4 leeks, washed well and sliced, white and green parts only
2 tablespoons olive oil, plus 2 teaspoons, separate
1 tablespoon tamari
1 teaspoon salt
½ teaspoon fresh ground pepper to taste
7 cups vegetable broth
½ cup soaked and drained cashews
1 tablespoon fresh lemon juice
Optional for serving: sliced scallions, chopped chives, chopped dill leaves, red pepper flakes, toasted nuts, like pinenuts
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Peel off most of the garlic paper with your hands. Slice about ¼-inch off the top of the bulb to expose the tops of the cloves. Drizzle 1 - 2 teaspoons of olive oil over the cloves, distributing it everywhere and letting it sink in. Fully wrap the garlic in aluminum foil.
In a large bowl, toss together the potatoes, leeks, remaining 2 tablespoons of olive oil, tamari, salt and pepper with a spatula or a large spoon. Spread across your prepared baking sheet. Put in the oven with the prepared garlic clove (which can sit on the rack or, if there’s room, also on the baking sheet). Roast for 25 minutes and turn with a spatula. In 15 more minutes, remove the garlic and loosen the foil to help it cool faster. Continue roasting the potatoes and leeks for another 10 - 15 minutes, or until the potatoes are very tender. Remove from the oven.
Blend the broth and cashews until creamy. Place this in a large pot, turn the heat to medium and add the roasted veggies, including the garlic, which you can squeeze out. Let this cook and thicken. After about 15 minutes of simmering, very carefully blend the soup with an immersion blender or a regular blender, which you will probably have to do in stages. Once everything is blended, add the lemon juice, stir again, taste for seasonings and serve, ideally with some added options like the ones I suggested for color, flavor and texture.
One of the few things I like about the cold is the excuse to lean into soupy season. I found myself craving potato-leek soup the other day and I figured if I am yearning for it, someone else has to be as well. Voila! I don’t think I’d ever made potato-leek soup before, but I have eaten it plenty of times, and if there is a soup that is perfect for a cold day inside, this has to be one of the best. It’s rich, comforting and flavorful.
Typically, potato-leek soup has copious cream and boiled veggies. I subbed soaked cashews for the cream and roasted the veggies to add that caramelized flavor dimension that is so much more exciting than anything boiled. I also added a roasted garlic bulb because if I’m already going rich and creamy, and the oven is already on, why not? In my opinion, it elevates the soup to the next level of umami goodness. The one slight caution is roasting the veggies will change the color of the soup from a very pale yellow to a darker yellow. It’s worth it for the flavor.
Pour some in a bowl, crab some crackers or toasted bread and enjoy.
1 head of garlic
2 pounds Yukon gold potatoes, peeled and cut into uniform chunks
4 leeks, washed well and sliced, white and green parts only
2 tablespoons olive oil, plus 2 teaspoons, separate
1 tablespoon tamari
1 teaspoon salt
½ teaspoon fresh ground pepper to taste
7 cups vegetable broth
½ cup soaked and drained cashews
1 tablespoon fresh lemon juice
Optional for serving: sliced scallions, chopped chives, chopped dill leaves, red pepper flakes, toasted nuts, like pinenuts
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Peel off most of the garlic paper with your hands. Slice about ¼-inch off the top of the bulb to expose the tops of the cloves. Drizzle 1 - 2 teaspoons of olive oil over the cloves, distributing it everywhere and letting it sink in. Fully wrap the garlic in aluminum foil.
In a large bowl, toss together the potatoes, leeks, remaining 2 tablespoons of olive oil, tamari, salt and pepper with a spatula or a large spoon. Spread across your prepared baking sheet. Put in the oven with the prepared garlic clove (which can sit on the rack or, if there’s room, also on the baking sheet). Roast for 25 minutes and turn with a spatula. In 15 more minutes, remove the garlic and loosen the foil to help it cool faster. Continue roasting the potatoes and leeks for another 10 - 15 minutes, or until the potatoes are very tender. Remove from the oven.
Blend the broth and cashews until creamy. Place this in a large pot, turn the heat to medium and add the roasted veggies, including the garlic, which you can squeeze out. Let this cook and thicken. After about 15 minutes of simmering, very carefully blend the soup with an immersion blender or a regular blender, which you will probably have to do in stages. Once everything is blended, add the lemon juice, stir again, taste for seasonings and serve, ideally with some added options like the ones I suggested for color, flavor and texture.
Vegan, Soup, Winter,Potato, Leek, Garlic, Savory