6 tbsp. extra virgin olive oil
8-10 leeks, chopped
20-25 whole heads of garlic
3 gal. chicken stock
10-15 Idaho potatoes, cleaned and peeled
1 qt. heavy cream
salt and pepper

Roast garlic by removing root, sprinkling with olive oil and roasting at 475°F until tender. Steam potatoes, then process in a food processor. In large pan sauté leeks until tender. Add potatoes and garlic, then gradually add stock to form correct consistancy. Finish with heavy cream and heat through. Season with salt and pepper to taste. This soup is very good as the potatoes add a lot of body and the garlic is not overpowering.

Serves 100.