3tablespoonunsalted butterolive oil for dairy-free
3clovesgarlic
1leekwhite and green parts
Soup
6-7cupsbroth
2heads garlic
3bay leaves
1.5teaspoonsalt
1.5lbsrusset potatoespeeled, cut into ½ inch cubes
1lbred potatoesunpeeled, cut into ½ inch cubes
2teaspoonfresh thyme
Garnishes
¼cupfresh chives
Black pepper
4-6clovesgarlicfor chips
3tablespoonoilfor chips
Instructions
Prep
Chop the leeks, peel russet potatoes, and cut the all potatoes into ½ inch cubes or so (no need to be exact).
Separate cloves from 1 head of garlic, peel and chop up 3 of those, to be used in the base. Peel and slice up 4-6 cloves (to make chips). Cut the tops off the other heads of garlic so the tops of the cloves are exposed (for the broth).
Strip thyme from stems.
Make the base
In a large pot, melt the butter. Add leeks and cook until soft but not browned, about 5 minutes. Add the chopped garlic and cook just for a minute or two, until it smells wonderful.
Flavor broth & simmer
Add broth, garlic heads (with the tops cut off), bay leaves and salt. Bring to a boil then simmer for 20 minutes.
Add potatoes, partially cover the pot and continue to simmer for 15-20 minutes, until the potatoes are tender.
Remove the garlic heads and squeeze the garlic onto a plate, using tongs. Add the squeezed garlic back into the soup. Add in thyme.
Remove the bay leaves. If you want some potato chunks in the soup, use a slotted spoon to remove the desired amount. Then puree the soup, and add the potatoes back in.
Taste and add salt or pepper if necessary. Add more broth to thin the soup, if needed. Top with chives, pepper and garlic chips.
Garlic Chips
Use a small frying pan and cover the bottom in a layer of oil, just enough to mostly cover the sliced garlic. Heat the oil to hot, but not smoking. Add sliced garlic to hot oil and swirl / push around to cook them evenly. After about 1 or 2 minutes, they will start to turn a light gold, watch them, because in seconds they will turn golden and after that they can turn dark gold and start to get bitter. Remove from pan at the light to meidum gold stage, then cool on paper towels.