- 2 bulbs garlic
- olive oil
- 75g butter
- 2 leeks, white part only, finely sliced
- 400g floury potatoes, such as Agria, peeled and chopped
- salt and freshly ground black pepper
- 600ml chicken stock
- 1 cup cream
Preheat oven to 150 C.
Place the garlic on an oven tray and drizzle with olive oil. Bake for 20-30 minutes until cloves are soft.
Meanwhile melt butter in a saucepan and cook leeks for 10 minutes, add the potatoes, salt and freshly ground black pepper and chicken stock and cook for 20 minutes until potatoes are tender.
Remove from the heat and squeeze the roasted garlic from the cloves into the soup. Puree the soup in batches until smooth.
Return the soup to the stove and add cream, heat gently until almost boiling.