Roast Garlic, Potato and Leek Soup

I told you I love soup so despite the hot weather, here is another soup for you.  This one is from Super Food Ideas, May 2008 issue.  Potato soup is one of my favourites and the roast garlic gives this a beautiful flavour.  I will definitely be making this one again.

Roast garlic, potato and leek soup

2 garlic bulbs, unpeeled, cloves separated
1 tablespoon olive oil
2 medium leeks, trimmed, halved, washed, sliced
1 celery stalk, chopped
1 1/2 tablespoons fresh thyme leaves
2 cups vegetable stock
700g potatoes, peeled, chopped

Preheat oven to 180c.  Line a baking tray with baking paper.  Place garlic on prepared tray. Drizzle with half the oil.  Roast garlic for 12 to 15 minutes or until tender.  Stand for 10 minutes or until cool enough to handle.  Squeeze garlic from skins.  Discard skins.

Meanwhile, heat remaining oil in a saucepan over medium-high heat.  Add leeks, celery and 1 tablespoon thyme.  Cook, stirring, for 5 to 7 minutes or until tender.  Add stock, 2 cups cold water and potatoes.  Cover and bring to the boil.  reduce heat to medium.  Simmer, uncovered, for 12 to 15 minutes or until potatoes are tender.  Add garlic.

Remove from heat.  Transfer to a processor.  Process soup until smooth.  Stir in 1/2 cup cold water and remaining thyme leaves.  Return to medium heat.  Cook for 2 minutes or until heated through.  Season with salt and pepper.

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1 Comment »

  1. Marianne Said:

    Sounds very tasty but Doug would have to eat it too or else he complain about the garlicky breath ha ha!! And all that garlic and leek would be great for winter ailments!!


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