From Won Kim
[Ed: Instructions for this rich and creamy soup are provided here freestyle. Says Won, “I didn’t write down exact measurements because people have different palates, so they can put stuff in accordingly.” If anyone makes this soon, and comes up with some proportions, let me know!]
IngredientsRusset and Yukon Gold potatoes (Yukon Golds are more tender and creamy than their ugly cousin the russet, so using Yukon Golds eliminates the need for excessive butter or cream. Aim for a 2 to 1 ratio.) shallots leeks garlic vegetable stock Chardonnay or other white wine lemon juice onions butter cream salt pepper chives, fresh herbs, and/or bacon for garnish
Peel and cut potatoes into large cubes and boil in vegetable stock. The stock or liquid should cover maybe an inch to two inches above potatoes. While the potatoes are heating, roast about two to four heads of garlic in the oven at 350-400 degrees F for about an hour or two or until brown and tender.
In a separate skillet, add a pat of butter, chopped leeks, chopped shallots, and chopped onions, and saute until leeks are tender.
After the potatoes have started to boil and become fork-tender, add in wine and a squeeze of lemon juice, plus the roasted garlic and the leek/onion/shallot mixture. Season with salt and pepper while you do this step, as blending will help better incorporate the seasonings.
With an immersion blender, blend the soup right in the pot and slowly add a touch of cream for color and richness. Add in a pat of butter and blend again.
Serve, garnished to taste.