1 head garlic
3 Tbsp butter
2 leeks
5 cups vegetable broth
2 bay leaves
2 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
- Rinse the head of garlic. Cut and discard the top third off the head and peel any loose papery skins off the bottom.
- Discard dark green parts of leeks. Halve lengthwise and chop finely.
- In a large, heavy pot, melt butter over medium heat. Add leeks and cook 5 minutes. Add the garlic head, broth, bay leaves, and 3/4 tsp salt.
- Reduce heat and simmer until garlic is very tender, 30-40 minutes.
- Add potatoes and simmer, partially covered, until tender, 15-20 minutes. Discard bay leaves and garlic.
- Add sour cream to soup and cook for another 2 minutes. Add salt and pepper to taste.
- Use immersion blender (or blender) and process soup until chunky-creamy. Serve with chives, sour cream, grated cheddar, butter, etc.