Roasted Garlic, Leek, and Potato Spring Soup
Serves 4

Soup Ingredients: 

1 tablespoon olive oil
1 bulb garlic, roasted
4 large leeks, white parts only
3 tablespoons olive oil
4 cups vegetable stock
3-4 Yukon gold large potatoes, diced (about 2 cups)
Kosher Salt and pepper, to taste
2 tablespoons fresh lemon juice

Garnishes: 

4 pieces bacon, cooked and crumbled
Chives, minced
swirl of olive oil

Directions: 

1. Preheat the oven to 400 degrees F. Cut the top off of the garlic bulb and drizzle with 1 tablespoon of olive oil. Wrap the bulb in aluminum foil and place in a baking dish. Bake until the garlic is tender, golden brown, and fragrant, about 30 minutes. 

2. Meanwhile, wash the leeks very well. (They are often sandy inside.) Slice the leeks into 1/4-inch slices. 

3. In a large soup pot, sauté the sliced leeks in 3 tablespoons of olive oil over medium heat. Cook until very tender. 

4. Add the vegetable stock and the potatoes and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. 

5. Remove the roasted garlic cloves from the bulb with a tiny spoon or fork. Add about 5-6 cloves, or 1/2 of the bulb to the soup. (Use the remaining roasted garlic cloves for another recipe or smear directly on toast, or freeze for later use). 

6. Carefully blend the soup in batches in a blender, or use a hand blender and blend until smooth. 

7. Taste the soup and season with the lemon juice, Kosher salt, and pepper. 

8. Adjust seasonings or add more roasted garlic, as desired. 

9. Serve warm with a garnish of bacon crumbles and chives.