I am no stranger to ordering groceries online. We’ve been customers of Instacart since 2017 (when I broke my leg that one time…). Since then, I’ve used Instacart periodically to get groceries on days when I’m just too busy to shop. Just like the majority of the population in Chicago at the moment, I have been ordering my groceries online again. In my first order, I absentmindedly added 3 potatoes to my digital grocery cart. 1 week later, I received 3 BAGS of potatoes in my grocery order. Whoops! #QuarantineFail Consequently, I have been creating any and every potato recipe in my repertoire. So… I’d like to formally welcome you to the potato-corner of Sweet Pea Living. I hope this recipe is apeeling to you. Hah! See what I did there?
This Garlic Potato & Leek Soup was made on a whim for lunch one day and it is a rock star recipe (if I do say so myself). I served it with a loaf of crunchy, homemade bread and WOW — you can’t go wrong with this one.
When you make this dish, be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes (or what #QuarantineFails you’ve experienced) by leaving a comment below. I can’t wait to see how this #PotatoRecipe turns out for you… I know you’re going to love it!
Garlic Potato & Leek Soup
- 1 head of garlic
- 2 tbsp olive oil extra virgin, separated
- 1 yellow onion sliced
- 2 large leeks
- 4 stalks celery chopped
- 2 lbs russet potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup oat milk
- 1 tsp red pepper flakes
- 4 sprigs thyme
- 1 tsp salt
- ½ tsp ground black pepper
- Preheat the oven to 425°F.
- Cut off the top of the garlic bulb, leaving some of the cloves exposed. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper, to taste. Wrap in an aluminum foil pouch and bake for 40 minutes.
- Cut leeks horizontally and separate the rings, washing thoroughly. Coarsely chop and set aside.
- In a large dutch oven, heat the olive oil over medium heat. Add yellow onion, leeks, and celery. Saute for 10 minutes, until soft and fragrant.
- Add russet potatoes, vegetable broth, oat milk, red pepper flakes, thyme, salt, and black pepper. Mix well, cover with a lid and bring to a boil. Once boiling, lower heat and simmer for 20-30 minutes, until potatoes are fork-tender.
- Peel roasted garlic and add cloves to soup. Use an immersion blender to break up the potatoes, leaks, and garlic. Blend to your preferred soup consistency.
- Serve hot with fresh baked bread and enjoy!