Roasted Garlic & Buttermilk Potato Leek Soup

Roasted Garlic & Buttermilk Potato Leek Soup
potato leek soup.jpg

It’s a soup day here in Indiana Northern Indiana. While Madeline and I count down the weeks until we return to warmer weather and our home Haiti, we are eating for the cold weather with the toasty flavors of roasted garlic, tangy buttermilk and mellow nutty leeks. This Roasted Garlic & Buttermilk Potato and Leek Soup is a winter winner!

Yield: Serves 4

  • 1 large head garlic, or 2 small heads
  • 3 tablespoons unsalted butter
  • 4 large leeks, white part only, rinsed thoroughly and roughly chopped
  • 4 1/2 cups low-sodium chicken stock
  • 2 medium potatoes, peeled and cut into small uniform pieces
  • 2 bay leaves
  • 1/3 cup buttermilk
  • Kosher salt and freshly ground black pepper
  • fresh lemon juice or a splash of cider vinegar to taste
  • pinch cayenne pepper


1. To roast the garlic: Preheat the oven to 375. Peel the outer layers from the garlic, cut off the top revealing the individual cloves. Drizzle over a little olive oil and bake the garlic on a small baking sheet for 35-50 minutes depending on the size of the garlic. The garlic will be done when it yields easily when you squeeze the cloves. Remove the roasted garlic from the oven and let it rest until cool enough to handle.

2. For the soup: Heat the butter in a large pot over medium heat and cook the leeks, stirring occasionally, until they are soft and translucent, approximately 8-10 minutes.

3. Add the chicken broth, potatoes, bay leaves to the leek mixture and bring to a boil.

4. Reduce the heat and simmer for 15 minutes, uncovered, or until the potatoes are fully cooked.

5. Remove the bay leaves from the soup, and add the cooled roasted garlic (squeezing the cloves to remove the roasted garlic, or using a small spoon or fork to extract the garlic from it's paper wrapper).

6. Puree the soup as briefly as possible in a blender or with an immersion blender (you are looking to avoid the gummy texture that comes from too much pureeing, so make quick work of it). Once the soup is your desired consistency, add the buttermilk and stir to combine.

7. Taste, and add salt and pepper to your preference. If it tastes bland, you probably need more salt, add a little lemon juice, vinegar or a pinch of cayenne for an extra kick.