- 1 head garlic
- Olive oil, for drizzling
- 2 tablespoons butter
- 2 leeks, thinly sliced, tough green ends removed
- 1 tablespoon herbes de Provence
- 1/2 cup dry white wine
- 5 to 6 cups vegetable or chicken broth
- 3 Yukon gold potatoes, peeled and diced
- 1 cup crème fraîche
- Salt and pepper, to taste
- Carrot-Horseradish Cream
Preheat oven to 300° F.
Cut the top off garlic head and place in a small, ovenproof ramekin. Drizzle with a small amount of olive oil and cover ramekin loosely with foil. Bake for 1 hour or until garlic is very soft.
Meanwhile, in a heavy pot, melt butter over medium heat and cook leeks with herbes de Provence for 12 to 15 minutes, or until leeks are soft and golden. Pour wine into the pot and reduce until most of the liquid is evaporated. Pour chicken or vegetable broth into the pot. Add diced potatoes and simmer for 30 minutes or until potatoes fall apart. Squeeze roasted garlic cloves into soup.
Puree soup using an immersion blender, food processor or stand blender. Add crème fraîche and simmer for a few minutes. Season with salt and pepper.
Serve with the Carrot-Horseradish Cream.
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