1 leek (white and light green parts only), halved lengthwise, chopped fine, and washed thoroughly
3 cloves garlic, minced
2 heads garlic, outer papery skins removed and top third of heads cut off and discarded
6-7 cups chicken broth
2 bay leaves
salt and fresh pepper
1 1/2 pounds russet potatoes, peeled and cut into 1/2" cubes
1 pound red potatoes, unpeeled, cut into 1/2" cubes
1/2 cup cream, heavy
1 1/2 teaspoons thyme leaves (fresh), minced
1/4 cup chives (fresh), minced
Garlic chips
Directions:
Melt butter in Dutch oven over medium heat. Add leek and cook until soft
(do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant,
about 1 minute. Add garlic heads, 6 cups broth, bay leaves, and 3/4 teaspoon salt.
Partially cover pot and bring to simmer over medium-high heat. Reduce heat and
simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
Add russet potatoes and red potatoes and continue to simmer, partially covered, until
potatoes are tender, 15 to 20 minutes.
Discard bay leaves. Remove garlic heads from pot and, using tongs or paper towels,
squeeze at root end until cloves slip out of their skins into bowl. Using fork, mash
garlic to smooth paste.
Stir cream, thyme, and half of mashed garlic into soup. Heat soup until hot, about
2 minutes. Taste soup and add remaining garlic paste if desired.
Using immersion blender, process soup until creamy, with some potato chunks
remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or
food processor and process until smooth. (Process more potatoes for thicker consistency.)
Return puree to pot and stir to combine, adjusting consistency with up to 1 cup more broth
if necessary. Season with salt and pepper to taste, sprinkle with chives and Garlic Chips,
and serve.