Cooking Instructions

• Position a rack in the center of the oven and preheat to 375ºF. Slice off the top of the garlic, drizzle with olive oil, salt, and pepper. Wrap in foil and roast for 40-45 minutes until tender. Let cool before squeezing.
• While garlic is roasting, bring a large pot of water to boil. Add the peeled potatoes and boil until tender, about 15 minutes. Drain, cool, and cube.
• Melt the butter in a large dutch oven over medium-high heat. Add onions and leeks; sauté for 6-8 minutes until soft.
• Lower heat to medium, add flour, and cook for 60-90 seconds. Add broth, milk, cream, thyme, salt, and pepper. Let the soup boil, then simmer for 2-3 minutes until thick.
• Add potatoes, squeeze in roasted garlic, and add parmesan cheese. Blend the soup until smooth. Adjust thickness with more broth if desired.
• Serve in bowls topped with parmesan cheese, chives, crackers, or grilled cheese croutons.