Roasted Garlic and Leek Soup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Velvety, aromatic soup made with deeply roasted garlic and leeks, finished with a touch of cream for richness. This French soup recipe (vegetarian), ready in about 55 minutes, pairs leeks, garlic cloves, and chicken stock for a weeknight-friendly dinner. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 leeks
• 12 garlic cloves
• 4 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Trim root ends from 3 leeks and slice into 1/2-inch pieces; cut 12 garlic cloves in half lengthwise. Toss with 1 tbsp butter and 1/4 tsp salt on a baking sheet. Roast for 25-30 minutes until garlic is golden and tender.
2. Step 2: Melt 2 tbsp butter in a large pot over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 4 cups chicken stock and simmer for 5 minutes until slightly thickened.
3. Step 3: Add roasted garlic and leeks (with any juices) to the pot. Stir in 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 10 minutes to meld flavors.
4. Step 4: Remove from heat and blend soup in batches with an immersion blender until completely smooth. Return to pot and stir in 1/2 cup heavy cream. Warm gently over low heat for 2 minutes without boiling. Adjust seasoning and serve hot.