#4 garlic potato leek soup

1-2 tbsp butter
1 medium leek (chopped)
3 garlic cloves (minced)
2 whole garlic heads (cut off top 1/3 of each garlic head)
6 cups broth (I used 4 cups veg stock, 2 cups water)
2 bay leaves
1.5 lbs russet potatoes (peeled and halved)
1 lb red bliss potato (unpeeled, chopped into bite size pieces)
1/2 cup heavy cream
1-2 tbsp thyme leaves (fresh)
salt/pepper

3-4 cloves garlic, sliced thin and fried until golden brown in olive oil (to make "garlic croutons")

Cook leeks until soft in butter. Add minced garlic, cook until fragrant (about 1 min). Add garlic heads, broth and bay leaves. Cook about 30 mins, add potatoes. Once potatoes are cooked (20 mins) take out russet potatoes, mash, and put back in the pot. Remove garlic heads, squeeze out garlic, mash, and put back into pot. Remove bay leaves. Add cream, thyme, salt/pepper.

Serve, garnish with garlic croutons.

Recipe from Cooks Illustrated Magazine