I clipped this recipe from the newspaper. It intrigued me because of the two levels of garlic flavour. For garlic lovers........... NOTE: To roast garlic-cut off top quarter of the head so the cloves are showing. Put cut-side down in a parchment lined baking dish. Bake @ 350*-30 minutes. Turn cut side up & cover with foil, baking 15-20 minutes more. It should be soft and squeezeable. Sometimes, I drizzle olive oil over the cut part before roasting. NOTE: Cooking time does NOT include time to roast garlic.

Ingredients

4 serv.

olive oil↗1 tablespoon
garlic cloves↗4
finely chopped
leek↗1
thinly sliced (white and light green part only)
potatoes↗3
peeled and diced (yukon gold, if possible)
chicken stock↗4 cups
salt and pepper
heads garlic↗2
roasted
fresh chives1⁄4 cup
coarsely snipped

Step-by-step instructions

1
Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
2
Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
3
Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.

Source: food.com

Original recipe ↗

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