Roasted garlic potato leek soup is a very easy to make recipe. This French delight is also very popular in North America and various parts of Europe. Full of health benefits along with rich taste of potatoes and garlic makes it a wonderful and healthy soup. Not only this roasted garlic and potato soup, but any soup for that matter has health benefits and is recommended by doctors around the world.
Garlic bulbs, unpeeled, cloves separated - 2
Olive oil - 1 tablespoon
Leeks, trimmed, halved, washed, sliced - 2 medium
Celery stalk, chopped - 1
Fresh thyme leaves - 1½ tablespoons
Vegetable stock - 2 cups
Rascal potatoes, peeled, chopped - 700g red
Wash your hands thoroughly before doing anything related to cooking.
Preheat the oven to 180°C/160°C.
Pick a baking tray and drizzle some oil on the surface of it and leave it for few seconds.
Pick some garlic and put into the baking tray.
Now roast garlic for 12 to 15 minutes.
Do not take out garlic early before a proper roasting time if you feel that the garlic has turned tender then discard their skin and set aside.
Take a saucepan and add leeks into it.
Stir the mixture while adding two cups of water.
Cover the saucepan and bring it to a boil.
Remove from heat and put into food processor.
The soup will be mixed in the food processor with a fine blend of potatoes and garlic.
Serve it with slight garnishing of salt and pepper.