52 Clove Roasted Garlic Potato & Leek Soup
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.
Ingredients
- 3 tablespoon miso or vegan cheese
- 52 cloves garlic about 4–5 whole heads
- 2 tablespoons olive oil
- 3 –4 Yukon Gold potatoes peeled and cubed
- 2 large leeks sliced (white and light green parts only)
- 1 large yellow onion diced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ½ teaspoon ground cumin optional
- 5 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- 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 foi (optional)l and roast everything together for 40–45 minutes, until vegetables are golden and tender, and garlic is soft and caramelized.
- 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).
- 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. For extra depth, add a touch more thyme or a pinch of cumin, if desired.
- Season to Taste. Stir in lemon juice, taste, and adjust seasoning with salt and black pepper. 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.
- 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.