alfosn: [Original video by Green Healthy Cooking] (https://www.youtube.com/watch?v=JY139B86jW0)
**Recipe**
Ingredients:
1 bulb garlic
1 large leek
3 large white potatoes (12oz/350g each)
1.5-1.75 liters beef or vegetable stock
Salt
Pepper
thyme
Instructions:
1. Pre-heat oven to 400 F (200°C).
2. Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
3. Cut the top part of the garlic in order to expose the upper part of every clove.
4. Drizzle a few drops of olive oil onto each clove.
5. Place garlic bulb in cocotte and cover (or lack thereof wrap in aluminum foil).
6. Put garlic in the preheated oven for about 40 minutes or until soft and golden.
7. In the meantime, heat a big pot over medium heat.
8. Wash and slice leek.
9. Once pot is hot, add a splash of avocado oil and add sliced leek. Reduce heat to medium-low.
10. Caramelize leek on medium-low heat by stirring often.
11. While leek is caramelizing and in between stirring peel and dice potatoes into about 1″ (2.5cm) pieces.
12. Once leek is caramelized (about 20 minutes), add 1.5 liters of stock and peeled diced potatoes. Turn up heat and bring to a boil, then reduce heat to medium-low again and cover.
13. Once garlic is out of the oven and soft and tender and cold enough to handle, remove cloves from peel and add to bubbling soup.
14. Cook soup until potatoes are soft.
15. Transfer into blender in 2-3 batches, season with salt if necessary.
16. Serve hot with a string of fresh thyme on top and freshly ground black pepper on top.
alextoria: looks yummy! i love roasted garlic but it totally reminds me of /r/Trypophobia *shudder*
allurmemesrbelong2me: Looks good, if a little bland. But you could probably spice this bad boy up a bit and it would be great on a cold day
British_Monarchy: I know this would add extra steps, but if you roast the potatoes and leeks first then the flavour becomes much more developed and less raw
