1 large garlic bulb with large cloves, peeled
10 ml olive oil 2 tsp
2 large leeks, thinly sliced
1 large onion, thinly chopped
750 ml potatoes, diced 3 cup
1.3 L vegetable or chicken stock 5 cup
1 bay leaf
150 ml light cream 2/3 cup
freshly grated nutmeg
fresh lemon juice, optional
salt & pepper to taste
Place garlic cloves in a baking dish. Lightly brush with oil and bake in a preheated 350 F (180 C) oven for about 20 minutes until golden.
Heat oil in large pan over a medium heat. Add leeks and onion, then cover and cook for about 3 minutes, stirring frequently, until they begin to soften.
Add potatoes, roasted garlic, stock and bay leaf. Season with salt and pepper to taste. Bring to a boil, reduce heat, cover and cook gently for about 30 minutes until vegetables are tender. Remove bay leaf.
Let soup cool slightly then transfer to blender or food processor and puree until smooth. Return soup to pan and stir in cream and generous grating of nutmeg. Adjust seasonings to taste, adding a few drops of lemon juice if desired. Reheat on low heat.
Serves 4