Slice the leeks into thin rings and rinse thoroughly under cold water to remove grit. Dice the peeled potatoes into small, even chunks.
2 large leeks
Place whole garlic cloves on a baking sheet, drizzle with a teaspoon of olive oil, and roast in a preheated oven at 400°F (200°C) for 20 minutes until golden and fragrant. Remove from oven and set aside.
2 large leeks
Heat the large soup pot over medium heat. Add the butter and let it melt, then add the sliced leeks. Sauté until they become soft and translucent, about 5 minutes, releasing a sweet aroma.
2 large leeks
Add the diced potatoes to the pot and stir to coat with the leek mixture. Cook for another 2-3 minutes until slightly softened.
2 large leeks
Pour in the vegetable broth, add the chopped thyme, and season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are tender.
2 large leeks
Once the garlic is roasted and cooled slightly, squeeze the softened garlic out of the skins and add it to the soup. Use an immersion blender to purée the soup until smooth and creamy, taking care to blend evenly.
2 large leeks
Taste and adjust seasoning as needed. Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
