Roasted Potato Leek Soup

A creamy and flavorful soup made with roasted potatoes, leeks, and garlic, blended with coconut milk and vegetable broth.

By @soph.chelin

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 4 yellow potatoes
• 1 onion
• 2 small leek
• 2 heads garlic
• 4 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 0 salt
• 0 pepper
• 3 cups vegetable broth
• 0.5 cup coconut milk
• 0 vegetable broth
• 0 green onions or chives

Instructions

1. Preheat your oven to 375°F.
2. Add peeled and chopped yellow potatoes, onion cut into 6 pieces, chopped leeks, and heads of garlic with tops cut off to a sheet pan.
3. Drizzle the vegetables with olive oil, add dried thyme, paprika, salt, and pepper, and toss to coat. Add extra olive oil and salt onto the garlic bulbs.
4. Roast the vegetables in the oven for 40–50 minutes, stirring halfway, until the vegetables are soft and golden. Check the leeks toward the end to prevent burning.
5. Squeeze the roasted garlic out of its skin.
6. Blend the roasted vegetables, including the squeezed garlic, with 3 cups of vegetable broth and coconut milk until smooth.
7. Add more vegetable broth as needed to reach your desired consistency.
8. Serve the soup topped with chopped green onions or chives.