Potato-Leek Soup with Roasted Garlic (No Milk or Cream)

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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.

The key to making a rich-tasting potato soup with leeks without cream, milk or flour really comes down to proportion: Too much broth and it’s thin and unsubstantial, and not enought will give you mashed potatoes.

I’ve tested this enough times to know that getting the ratio down is how to achieve a naturally thick, velvety consistency. As the potatoes simmer and then get blended, they release just enough starch to give spoon-coating body to the pureed soup.

Karen’s ingredient notes

• Potatoes: Because of their natural starch, potatoes alone give this soup a satisfying creamy texture without needing to add heavy cream, butter or milk. I’ve found that the best type to use are yellow Yukon gold potatoes (which I also use to make my go-to roasted yellow potatoes). I don’t recommend baking potato varieties such as russet potatoes to make this soup — their floury texture doesn’t work as well.
• Leeks: Leeks are what gives this potato leek soup its reason for being. Look for firm bunches with dark green tops and plenty of white and pale green at the base (that’s the part you’ll need most). Tip: Because they’re grown in sandy soil, leeks trap dirt between their layers, so take a minute to rinse them well after slicing.
• Garlic: Let’s talk about garlic — because my cooking (and yours) wouldn’t be the same without it. This recipe uses a whole head of garlic, not nearly as much as some recipes that call for 50, 80 or 100 cloves (who feels like counting?) but it’s no less a distinct seasoning. Plus, while the garlic is roasting the kitchen smells absolutely amazing. Roasting garlic also tempers the its raw bite, making it mellow and sweet.

No-fuss blending: When it seems like a hassle to pull the big blender out (and then clean it), I use a hand blender to puree this soup right in the pot or Dutch oven.

A blender is the secret to the soup’s smooth texture — any good blender works like magic to make potato purees airy and velvety. Just don’t use a food processor, which will make the potatoes turn into a gummy paste.

To jazz up the soup:

• Add a handful of chopped spinach or other greens
• Stir in sauteed broccoli
• Top with a spoonful of creme fraiche or sour cream and chives
• Crumble cooked bacon or crispy prosciutto over the soup

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Potato-Leek Soup with Roasted Garlic (No Milk or Cream)

Karen Tedesco

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.

Print SaveSaved

5 from 17 ratings

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup and Stew

Cuisine Vegetarian

Servings 6 servings

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 head of garlic, separated into cloves and peeled
• ▢ Extra-virgin olive oil
• ▢ Kosher salt
• ▢ 6 cups vegetable broth, or water
• ▢ 3 pounds yellow potatoes such as Yukon Gold (peeled or unpeeled as you prefer), cut into 1½-inch dice
• ▢ 1 leek, white and light green parts thinly sliced, or 1 medium onion, chopped
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 1 teaspoon fresh lemon juice
• ▢ 2 tablespoons chopped parsley

Instructions 

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.

Karen’s Notes and Tips

• The soup will keep refrigerated 3-4 days, or frozen in small containers up to one month. Cool the soup completely before freezing to avoid ice crystals from forming.
• Pro tip for peeling garlic: Separate unpeeled garlic cloves from the head. Put them in a bowl and cover with cold water. Soak the cloves 15-30 minutes, then drain. The skins should loosen and peel away easily.

Nutrition per serving

Calories: 230kcal Carbohydrates: 45g Protein: 8g Fat: 2g Sodium: 1091mg Fiber: 5g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Potatoes
• Soup and Stew
• Vegetables

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.