Cooler weather has made its way to the South, and we’re officially experiencing fall in its truest form. The mornings are conjuring up a little tickle in my throat, the evenings are calling for cozy dinners, and I can officially turn off my AC. I’m finding myself wanting to spend more time in the kitchen developing more recipes and reflecting on the year.
Naturally, soup is making its way back into my rotation.
There’s something special about taking a dish you already know and love and finding new ways to make it your own. Which is actually how I wrote my Shrimp and Grits Chowder recipe earlier this year.
Anywho, I hope you enjoy this first installment of my fall soup series! Be sure to read my notes at the bottom to fully enjoy the recipe.
Roasted Garlic Potato-Leek Soup Recipe
Prep: 15 minutes
Cook: 50–60 minutes
Servings: 4–6
Ingredients
Roasted garlic
2 heads garlic
1 tbsp olive oil
Pinch of salt
Soup
3 tbsp unsalted butter
2 large leeks, white and light green parts, cleaned and sliced
1 shallot, diced
1½ lb Yukon Gold potatoes, peeled and cubed
1 tsp fresh thyme
4 cups low-sodium chicken stock
3 bay leaves
1 Parmesan rind
¾ cup heavy cream
½ cup freshly grated Parmesan
1 tsp Dijon mustard
½ tsp black pepper
Salt, to taste
1–2 tsp fresh lemon juice
Toppings (optional)
4 oz prosciutto
Fresh chives
Extra Parmesan
Extra virgin olive oil
Instructions:
Roast the garlic.
Preheat oven to 400°F. Cut the tops off the garlic heads, drizzle with olive oil, sprinkle with salt, and wrap in foil. Roast for 40–50 minutes until soft and golden.
Crisp the prosciutto.
Arrange prosciutto in a single layer on a parchment-lined baking sheet. Bake at 400°F for 8–12 minutes until crisp. Cool, then break into shards.
Sauté the aromatics.
Melt butter in a large pot over medium-low heat. Add leeks and shallot with a pinch of salt. Cook for 8–10 minutes until softened. Stir in thyme.
Simmer.
Add potatoes and chicken stock. Squeeze the roasted garlic into the pot and stir. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
Blend.
Use an immersion blender (or hand mash) to blend until desired consistency. Avoid over-blending, which can make potatoes gummy.
Make it creamy.
Add bay leaves and Parmesan rind. Stir in heavy cream, Dijon, Parmesan, and black pepper. Warm gently over low heat without boiling. Season with salt and lemon juice to taste. Add a splash of stock if needed to adjust consistency.
Serve and garnish.
Ladle into bowls and top with crispy prosciutto, fresh chives, extra Parmesan, drizzle of EVOO, and cracked black pepper.
Notes from Neutral Kitchen 🤎
Give the leeks time: Cooking them slowly in butter helps develop their natural sweetness and creates a flavorful base for the soup.
Don’t rush the roasted garlic: The cloves should be soft and mellow, with a subtle sweetness that blends beautifully into the potatoes.
Make the texture your own: Blend until smooth for a silky soup, or leave a little texture if that’s more your style.
Balance the richness: Dijon adds depth, while lemon juice brightens the cream and Parmesan. Add the lemon gradually and taste as you go.
Season at the end: Parmesan and prosciutto both contribute salt, so taste before adding more.
Store leftovers properly: Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop, adding a splash of stock if needed. Store the prosciutto separately so it stays crisp.