Leek and Potato Soup with Dill Oil & Goat Cheese

Roast your head of garlic however you’re used to doing it (I chop the top off mine, drizzle with olive oil, wrap tightly in foil and roast at 350ºF for 45 minutes to 1 hour). While the garlic is roasting, use a hand blender to puree the dill and olive oil in your food processor until creamy, set aside.

When the garlic is finished roasting, take it out of the oven and let it cool for 15 minutes, then pop the garlic cloves out of their skins and set aside in a small bowl.

In a large pot or Dutch oven, heat the butter and 5 tablespoons of the dill oil over medium heat until the butter is melted. Add the leeks and carrots, and season with sea salt. Stir everything together so all the vegetable are coated with the butter mixture. Cook, covered, stirring occasionally, until the vegetables are very soft (about 8 minutes). Add the potatoes and 2/3 of the roasted garlic (or all of it, if you really love garlic) and cook, covered, stirring often so the leeks and carrots don’t burn, for 10 minutes. Remove the cover and add the stock and wine, cook uncovered for another 10–15 minutes or until the potatoes are so soft you can mash them with your stirring spoon.

Turn heat down to low and puree the soup with a stick blender right in the pot, or in batches in a food processor or blender. If the soup seems too thick, add more stock 1/3 cup at a time. Stir in the sour cream and goat cheese until it melts into the soup.

Spoon soup into bowls and top with extra goat cheese and dill oil.