Festive Leek and Potato Soup Recipe with Blue Cheese and Roasted Garlic | Mary DiSomma
Recipe Information
Leek and Potato Soup
Preheat the oven to 375°F.
Drizzle about 1 teaspoon of olive oil over the head of garlic and wrap it in foil.
Roast the garlic in the oven for about 30 minutes.
Trim the deep green parts and stem off the leeks, then slice them thinly.
Place the sliced leeks in a bowl of water to clean them, separating them to remove any dirt.
Drain the leeks using a paper towel to remove excess water.
Remove the leaves from the thyme by holding the tip and scraping with your nail.
Crush fennel seeds using a mortar and pestle until aromatic.
Rough chop an onion without being too fancy.
Rough chop Yukon Gold potatoes without peeling them.
In a Dutch oven, melt some butter and add olive oil over medium heat.
Add the leeks, onion, celery seed, crushed fennel seeds, white pepper, and a pinch of salt to the pot and sauté for about 10 minutes.
Add the chopped potatoes to the pot and stir.
Add thyme and broth to the pot and let it simmer for 15 minutes, squeezing in about 6 roasted garlic cloves halfway through.
Check if the potatoes are fork tender, then add blue cheese and stir until melted.
Use an immersion blender to puree the soup, leaving some potato chunks for texture.
Stir in cream and add nutmeg and black pepper to taste.
Garnish the soup with chopped fresh chives before serving.
Serve the soup with crusty bread smeared with butter and roasted garlic.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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