Potato, Leek, and Roasted Garlic Soup

1. Preheat the oven to 400ºF.

2. Cut the tops off both heads of garlic crosswise, about 1/2″ down, so all of the cloves inside are exposed. Drizzle generously with olive oil and wrap in aluminum foil or place inside a garlic oven. Bake about 1 hour, until garlic is very soft (it should be spreadable like butter) and the exposed parts of the cloves are brown. Let cool before handling.

3. In a large pot set over medium heat, melt 1 tablespoon of butter completely. Add diced onions and your leeks (which should be cut in half, washed, and then cut into small half moons about 1/4″ thick) and a pinch of salt. Cook until soft.

4. Add peeled, diced potatoes, water, and chicken stock to the pot. Turn heat to high and bring the water to a boil. Cook until the potatoes are very, very soft. (They should fall apart when smashed against the side of the pot with a fork or spoon.)

5. Turn off the heat and remove the potato and vegetable solids, reserving the cooking liquid for later use. In the bowl of a food processor, combine the vegetables with the roasted garlic and just a tiny bit of the cooking liquid. (Alternately, you can use an immersion blender or dump the whole mixture in your blender. This may require a few batches. Regardless of which machine you use, never disobey the liquid fill line.) Puree until the mixture is totally smooth. Add the liquid back to the pureed vegetable mixture and stir until smooth.

6. Return the soup to the stove and heat the pot on medium low until the soup is warmed through. Finish the soup with the remaining 2 tablespoons of butter. Season with salt and pepper to taste. Add scallions, if desired, and serve.