Roasted Garlic Potato Leek Soup

Blog by Laura Hearn, CNE + Recipe by Katie Stewart, RHN

What better way to celebrate as St. Patrick’s Day approaches than with a comforting bowl of creamy potato leek soup? This recipe pays homage to the beloved Irish tradition of potatoes and offers a nourishing blend of gut and skin-loving ingredients. 

Unveiling the Benefits of Ireland’s Beloved Spud 

Potatoes often get a bad rap in the world of nutrition, but it’s time to set the record straight. These underrated gems are nutritional powerhouses, especially when it comes to supporting your skin and overall health. Loaded with potassium, potatoes play a vital role in supporting adrenal function and managing cortisol levels. 

When it comes to selecting potatoes for this soup, both Yukon Gold and Russet potatoes work wonderfully. However, with their creamy texture and slightly sweet flavour, Yukon Gold potatoes are particularly well-suited for this recipe. Their buttery consistency adds a luxurious touch to the soup, elevating it to a new level of deliciousness.

The Magical Power of Prebiotics

On our journey towards radiant skin, we can’t overlook the importance of gut health. Prebiotics found abundantly in fibre-rich ingredients like leeks, garlic, and onions serve as essential nourishment for the beneficial bacteria residing in your gut. This nourishment fosters an optimal environment for a diverse and thriving microbiome. Prebiotics play a pivotal role in reducing inflammation and bolstering overall skin health by prioritizing gut health.

Garlic: The Pot o’ Gold for Your Skin

Ah, garlic—the MVP of our soup. Thanks to its sulphur compounds, garlic is a powerful aid in liver detoxification, supporting the clearing of toxins that can trigger acne. Its anti-inflammatory and antioxidant properties also work wonders in soothing irritated skin and combating oxidative stress.

Fresh vs. Roasted Garlic: What’s the Difference?

Fresh garlic packs a potent punch with its high allicin content, making it perfect for combatting acne-causing bacteria and reducing inflammation. 

On the other hand, roasted garlic offers a milder flavour profile and is gentler on the digestive system, making it an ideal choice for those with digestion difficulties.

Herbs: Emerald Allies for Your Gut

Incorporating herbs into your diet isn’t just about adding flavour – it’s also a fantastic way to support your skin and gut health. Packed with anti-inflammatory and antimicrobial properties, herbs such as rosemary, thyme, and chives in this soup support a balanced gut environment, which may help reduce inflammation and promote clearer skin. Incorporating fresh herbs into your diet is an easy and delicious way to reap their benefits for radiant skin and vibrant health.

Let’s Raise a Spoon to Health and Happiness

As you ladle up a steaming bowl of this Roasted Garlic Potato Leek Soup, take a moment to savour the flavours and celebrate the nourishment it brings to your body and skin. This St. Patrick’s Day, let’s toast to good food, good health, and the joy of glowing skin. Sláinte!

Roasted Garlic Potato Leek Soup

Delicious roasted garlic potato leek soup packed with nourishing gut and liver-loving foods that are great for skin health!

Print Recipe Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Ingredients

• Avocado oil (for sautéing)
• 2 heads of garlic
• 1 large yellow onion (chopped)
• 2 leeks (white and light green parts only, cleaned and sliced)
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 3-4 medium Yukon Gold potatoes (peeled and diced)
• 4 cups bone broth (sub chicken broth or if plant-based, vegetable broth)
• 1 cup full-fat coconut milk
• 2 bay leaves
• ⅛ tsp nutmeg
• Salt and pepper (to taste)
• 1 tsp fresh thyme (finely chopped or ½ tsp dried)
• 1 tsp fresh rosemary (finely chopped or ½ tsp dried)
• Fresh herbs (for garnish - we used chives and thyme)

Instructions

• Prepare the Garlic for Roasting: Preheat your oven to 400°F (200°C). Take the heads of garlic and cut off the top to expose the tops of the garlic cloves. Drizzle with a bit of avocado oil, then wrap the garlic heads in parchment paper. Place them in a baking dish in the oven and roast for about 30-35 minutes or until the cloves are soft and slightly caramelized. Set aside to cool.
• Sauté the Onion and Leeks: Heat a bit of avocado oil over medium heat in a large soup pot. Add the chopped yellow onion and sliced leeks. Sauté for about 5-7 minutes, or until they're soft and translucent. Stir occasionally to ensure they don't brown.
• Add the Aromatics: Add the roasted garlic (you can just squeeze the soft garlic out of the skins directly into the pot), Italian seasoning and garlic powder to the pot. Stir well to combine, about 1 minute.
• Mix in the Potatoes: Add the potatoes to the pot. Stir everything together so the potatoes are well-coated with the oil and herb mixture. Cook for about 3-4 minutes to start softening the potatoes slightly.
• Pour in the Liquids and Simmer: Add the bone broth, coconut milk, bay leaf, and nutmeg to the pot—season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered, stirring occasionally, for about 20-25 minutes or until the potatoes are completely tender.
• Blend the Soup: Remove the bay leaf once the potatoes are soft. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend less. If you don't have an immersion blender, carefully transfer the soup in batches to a blender to puree, then return it to the pot. Note: high-speed blenders will produce a smoother texture.
• Adjust Seasonings and Serve: Give the soup a final taste, adjust the salt and pepper, and stir in fresh thyme and rosemary.
• Garnish and Enjoy: Ladle the soup into bowls. Garnish with fresh chopped herbs such as chives and thyme. A drizzle of avocado oil or a swirl of coconut milk can add extra richness.