Best Leek Garlic Soup Recipes

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

ROASTED GARLIC AND LEEK SOUP

Steps:

• Preheat oven to 350°F.
• Cut off top 1/4 inch of each garlic head.
• Place garlic heads in small shallow baking dish.
• Drizzle oil over.
• Season with salt and pepper.
• Bake until golden, about 1 hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
• Chop garlic.
• Melt butter in heavy large saucepan over medium heat.
• Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
• Reduce heat to low.
• Add flour and cook 5 minutes, stirring occasionally.
• Stir in hot stock and Sherry.
• Simmer 20 minutes, stirring occasionally.
• Cool slightly.
• Puree soup in batches in blender or processor.
• Return soup to saucepan.
• Add cream and simmer until thickened, about 10 minutes.
• Meanwhile.
• Heat olive oil then quickly saute garlic slices till crisp and tan.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Ladle into bowls.
• Garnish with fried garlic slices and minced chives.

POTATO, LEEK, AND ROASTED GARLIC SOUP

Steps:

• Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
• Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
• Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
• Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
• Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
• Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
• Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
• Blend soup with an immersion blender to your desired consistency; season again with salt.

LEEK SOUP WITH ROASTED GARLIC AND PARMESAN

Steps:

• Begin by preparing the roux.
• Melt the butter in a large stock pot.
• Add the cup of flower a little at a time whisking briskly to avoid lumps.
• After all the flower is in, continue to whisk and cook for at least 3 min.
• (5 is better).
• Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
• as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
• In a sauté pan, melt the 2 Tbs.
• of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
• Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
• Let simmer for 1/2 hour stirring often.
• Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
• Serve soon.
• this soup also keeps well refrigerated for up to a week.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP

Steps:

• Preheat oven to 375 degrees.
• Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
• Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
• Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
• While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
• Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
• Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
• Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
• Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
• remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
• Over low heat, add the cream and herbs. Cook until heated through.
• Serve garnished with the reserved bacon and the grated cheese.

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
• Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
• Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
• Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
• Blend soup with an immersion blender to your desired consistency; season again with salt.

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP

Steps:

• Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
• Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
• Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
• Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

CHICKEN, LEEK & GARLIC SOUP

Steps:

• Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
• After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
• Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
• Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
• Season with salt, pepper and lemon juice and serve.

GREEN GARLIC, POTATO AND LEEK SOUP

Steps:

• Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.
• Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
• Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.

CREAM OF LEEK, POTATO AND GARLIC SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add leaks; saute until slightly softened, about 5 minutes. Cover and cook until leeks are tender, stirring often about 10 minutes. Add garlic and saute 3 minutes. Add potatoes, 8 cups broth and thyme. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes. Working in batched, puree soup in blender. Return soup to pot. Stir in half and half. Thin with more broth to desired consistency. Season soup to taste with salt and pepper. Soup can be prepared one day ahead.

LEEK & GARLIC SOUP

Steps:

• 1. Heat oil in a medium pan. 2. Add the garlic and shallot and sauté for two minutes. 3. Toss in the leeks and sauté for two minutes. 5. Pour in broth and water, bring the soup up to the boil and then simmer for 6-8 minutes. Puree.