A creamy and flavorful roasted garlic potato soup, perfect for a comforting meal.

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In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the sliced leeks and whole garlic cloves and cook, stirring occasionally, until the leeks are softened and the garlic is fragrant, about 8-10 minutes. Do not let the garlic brown.
Add the diced potato, vegetable broth, dried thyme, and bay leaf to the pot.
Bring to a boil, then reduce the heat to a simmer.
Cover and cook for 20-25 minutes, or until the potatoes and garlic cloves are very tender.
Remove the bay leaf.
Use an immersion blender to carefully puree the soup until it is completely smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
Stir in the heavy cream and the chopped fresh herbs.
Warm the soup over low heat, but do not let it boil.
Season generously with salt and black pepper to taste.
Serve hot, garnished with croutons.

Ensure the garlic does not brown during the initial sautéing to avoid a bitter taste.

If you prefer a thicker soup, you can use one less cup of broth or add a cornstarch slurry.

For a dairy-free option, substitute the heavy cream with full-fat coconut milk or a dairy-free creamer.

Adjust the amount of garlic to your preference. Roasting the garlic first will yield a sweeter, milder flavor.