1 whole head garlic Rinse to remove any outside grit or dirt.
3 tbsp butter Unsalted
2 whole medium leeks White and light green parts halved lengthwise, washed, and chopped small.
5 to 6 cups broth Low-sodium chicken or vegetable
2 whole bay leaves
3/4 tsp table salt
2 1/2 pounds russet potatoes Peeled and cut into 1/2-inch cubes.
1/3 cup sour cream
to taste ground black pepper
Equipment
Cooking Pot
Immersion Blender
Directions
Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Mince the garlic clove tips from the top third and set aside.
In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook until soft, about 5 minutes. Add minced garlic and cook another minute.
Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender, 30 to 40 minutes.
Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.
Discard bay leaves. Remove garlic heads and optionally squeeze garlic head until cloves slip out of their skins. Mash the garlic cloves to a smooth paste and add back to the soup for extra garlic flavor, if desired.
Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings with salt and pepper to taste. Using an immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact.
Serve soup with optional toppings such as minced fresh chives, bacon bits, additional sour cream, grated cheddar, or a drizzle of melted butter.