Potato, Leek, And Roasted Garlic Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 head garlic
• 3 garlic cloves, chopped
• 2 large leeks
• 1 lb red potatoes
• 1 quart chicken stock
• 3 cups water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. wrap garlic and roast at 400°f until very lightly golden. set aside to cool.
• 2 chop cloves of garlic and slice and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. sauté until soft. cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. cover with water. add half of the qt of chicken stock. from here, you add water and stock to taste.
• 3 squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. smash any large pieces. bring soup to a boil.
• 4 turn heat down to simmer until potatoes are soft. salt, and pepper to taste. add any other herbs or spices at this time (thyme is always lovely with chicken stock).