Method:
1. Heat olive oil in saucepan. Add sliced garlic and sauté until crisp and golden brown (2-4 minutes). Dont let garlic get too dark or it will be bitter. Use slotted spoon and transfer to paper towels to drain.
2. Combine hot oil and leeks in large soup pot. Cover and cook on low heat until leeks are wilted (15-20 minutes), stirring occasionally. Add potatoes, thyme, and stock. Cover and cook on medium until liquid is bubbling (about 5 minutes). Reduce heat and simmer until potatoes are very tender (30-40 minutes).
Remove the soup from heat. Pour two cups of potato liquid into measuring cup and reserve.
3. Puree the soup and roasted garlic together (in batches if necessary). Return to pot, season with salt and pepper and stir over medium-high heat until bubbling. If its too thick, add reserve to thin. If its too thin, simmer longer. Adjust seasonings to taste.
4. Ladle into heated soup bowls and sprinkle with crisped sliced garlic and chives.
* One-half cup olive oil
* 5 plump heads roasted garlic
* 3 cloves garlic, thinly sliced
* 4 cups washed thin sliced leeks (including greens)
* 3 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
* One-half teaspoon dried thyme
* 10 cups vegetable stock
* salt to taste
* white pepper to taste
* 1 tablespoon minced chives
This article appears in October 2024.