52 Clove Roasted Garlic Potato & Leek Soup Recipe

Garlic lovers, rejoice! This 52 clove roasted garlic potato & leek soup recipe is everything your body and taste buds crave—healing, hearty, and naturally creamy. Infused with roasted garlic, tender leeks, and fluffy potatoes, this soup balances deep flavor with plant-powered nutrition.

What Is 52 Clove Roasted Garlic Potato & Leek Soup?

This dish is a nourishing spin on traditional garlic soup—elevated with earthy potatoes and aromatic leeks for texture and depth. What started as a healing remedy has become a modern favorite in wellness kitchens everywhere.

Why Exactly 52 Cloves of Garlic?

While 52 cloves sounds dramatic, roasting transforms garlic’s intense bite into mellow, buttery sweetness. The result? A silky-smooth flavor base that’s comforting, not overpowering. Also called Vampire slayer soup, its origins has been traced back in ancient China & Spain.

Why You’ll Love This Garlic Soup 🧄 🍲

• Rich, velvety texture from blended potatoes and garlic
• Naturally immune-boosting with allicin and antioxidants
• Fully vegan and gluten-free for a clean, healing bowl
• Perfect for cold nights, healing days, or anytime comfort is needed

Health Benefits of Garlic, Potatoes & Leeks

• Garlic: Powerful anti-inflammatory and antimicrobial agent
• Potatoes: Source of vitamin C, potassium, and resistant starch
• Leeks: Rich in prebiotics and sulfur compounds for gut health
• Coconut milk: Provides healthy fats and silky creaminess

Key Ingredients with Descriptions

Ingredient	Description
52 cloves garlic	Roasted to golden perfection for a sweet, mellow flavor base.
Olive oil	Used for roasting garlic and sautéing vegetables—adds richness and depth.
Leeks (2 large)	Milder than onions, leeks give a gentle, savory base flavor.
Yellow onion (1 large)	Enhances the aromatic depth of the soup with a subtle sweetness.
Yukon Gold potatoes (3-4)	Creamy and smooth when blended—adds body to the soup.
Fresh thyme (1 tsp)	Brings herbal notes that balance the richness of roasted garlic.
Ground cumin (½ tsp)	Adds a warm, earthy undertone to the flavor profile.
Vegetable broth (5 cups)	Provides a light yet flavorful liquid base—keep it low-sodium for best results.
Coconut milk (1 cup)	Adds creaminess and mild sweetness—balances the savory notes.
Lemon juice (1 tbsp)	A splash of acidity to brighten and lift the flavors.
Salt & black pepper	To taste—enhances and balances all flavors.
Crusty bread (optional)	For dipping—perfect companion to soak up the creamy goodness.

1. Roast All the Vegetables

• Preheat oven to 400°F (200°C).
• On a large baking sheet, arrange the following:
  • Whole garlic heads (with tops sliced off)
  • Peeled and cubed Yukon Gold potatoes
  • Sliced leeks
  • Diced yellow onion
• Drizzle generously with olive oil and sprinkle with salt, pepper, and fresh thyme.
• Wrap garlic separately in foil and roast everything together for 40–45 minutes, until vegetables are golden and tender, and garlic is soft and caramelized.

2. Transfer to Pot and Add Liquid

• Remove roasted vegetables from the oven.
• Squeeze roasted garlic cloves out of their skins into a large soup pot.
• Add all the roasted veggies to the same pot.
• Pour in vegetable broth (5 cups) and coconut milk (1 cup).

3. Partially Blend the Soup

• Use an immersion blender to blend part of the soup, leaving some chunks for texture.
  • Alternatively, blend half the mixture in a standard blender and return it to the pot.

4. Season to Taste

• Stir in lemon juice, taste, and adjust seasoning with salt and black pepper.
• For extra depth, add a touch more thyme or a pinch of cumin, if desired.

5. Serve and Enjoy

• Ladle into bowls, garnish with fresh herbs or a swirl of coconut cream.
• Serve hot with toasted bread or a side salad for a complete meal.

Variations

• Spicy Version: Add red pepper flakes or cayenne while sautéing.
• With Greens: Stir in chopped kale or spinach at the end.
• Nutty Cream: Use cashew cream instead of coconut milk for a richer mouthfeel.

Substitutions

• No coconut milk? Try oat or almond milk.
• No leeks? Use shallots or all onions.
• No fresh thyme? Substitute dried or use rosemary for a stronger herb kick.

FAQs

Can I use fewer garlic cloves?
Yes, but 52 cloves gives the soup its signature depth and sweetness.

Does roasted garlic overpower the soup?
Not at all—roasting mellows the flavor, making it sweet and rich.

Can I freeze this soup?
Yes, store in freezer-safe containers for up to 3 months.

Can I make this oil-free?
You can dry roast the garlic and sauté veggies in water or broth.

How do I reheat it?
Gently warm on the stovetop over low heat to preserve the creamy texture.

Top Tip for Best Flavor

Roast garlic until deeply golden—not pale. The deeper the roast, the sweeter the flavor!

Hint: What to Serve It With

• Toasted sourdough or whole grain bread
• Roasted Brussels sprouts or asparagus
• Simple lemon vinaigrette salad
• Herbal tea or light white wine

Soulful, Creamy, & Healing

This 52 clove roasted garlic potato & leek soup recipe is more than a comfort food—it's a wellness powerhouse. Whether you're boosting immunity, easing digestion, or just looking for a delicious plant-based meal, this soup has your back. Smooth, savory, and deeply satisfying, it’s a must-have in every vegan kitchen.

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