Festive Leek and Potato Soup with Blue Cheese and Roasted Garlic
This Festive Leek and Potato Soup with Blue Cheese and Roasted Garlic is a rich, velvety twist on a classic comfort dish. Creamy potatoes, sweet leeks, mellow roasted garlic, and tangy blue cheese come together to create a luxurious soup perfect for cozy dinners or elegant gatherings.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Simmering & Blending
- Cuisine: European-Inspired
- Diet: Vegetarian
Ingredients
- 3 leeks, cleaned and sliced
- 3–4 potatoes, peeled and diced
- 2 garlic bulbs
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cups vegetable or chicken stock
- ½ cup heavy cream
- ½ cup blue cheese, crumbled
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Roast the Garlic:
Preheat oven to 200°C (400°F). Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft. Cool and squeeze out cloves. - Cook the Leeks:
In a large pot, melt butter with olive oil over medium heat. Add leeks and cook gently until soft and fragrant (do not brown). - Add Potatoes & Stock:
Stir in diced potatoes and pour in stock. Bring to a boil, then reduce to a simmer and cook until potatoes are tender (about 15–20 minutes). - Blend the Soup:
Add roasted garlic, then blend until smooth using an immersion blender or standard blender. - Finish with Cream & Cheese:
Return soup to low heat. Stir in cream and blue cheese until melted and velvety. - Season & Serve:
Season with salt and black pepper. Serve hot, optionally garnished with extra cheese or olive oil.
Notes
Clean leeks thoroughly to remove grit.Roasted garlic adds sweetness and depth—don’t skip it.Blend carefully when hot to avoid splashes.Blue cheese flavor mellows once melted into the soup.
