Potato Leek Soup with Roasted Garlic

based on Vegan with a Vengeance's White Bean and Roasted Garlic Soup


  • 2 large onions, chopped
  • 4T olive oil
  • 2 leeks, chopped
  • 2t salt
  • 4 lbs baby yukon gold potatoes, diced
  • 2t fennel seeds, crushed
  • 2t sage
  • 2 bay leaves
  • 4c broth
  • 2c water
  • 1/2 head cauliflower, roasted (optional: just left over in the fridge)
  • 2 bulbs of garlic, roasted
  • 2 can canellini beans, drained and rinsed


  1. Sautee onions with oil and salt until brown.
  2. Add leeks, crushed fennel, sage, bay leaves, and potatoes. Sautee for 1 minute, then add broth and bring to boil. Simmer until potatoes are soft.
  3. Add roasted garlic and beans, and continue to simmer for 5 minutes.
  4. Remove from heat, remove bay leaves, and blend.
  5. Season with salt & pepper. Also tastes good with lemon juice.
  6. Return to heat, add lemon juice, and season with salt and pepper.