Potato-Leek Soup with Roasted Garlic (No Milk or Cream)

Ingredients

• 1 head of garlic (separated into cloves and peeled)
• Extra-virgin olive oil
• Kosher salt
• 6 cups vegetable broth (or water)
• 3 pounds yellow potatoes such as Yukon Gold (peeled or unpeeled as you prefer) (cut into 1 1/2-inch dice)
• 1 leek (white and light green parts thinly sliced, or 1 medium onion, chopped)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped parsley

Instructions

1. 1

   --- Roast the garlic and potatoes ---

2. 2

   Heat the oven to 425 (220 C) degrees.

3. 3

   Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 20-25 minutes. (The roasted garlic can be prepared up to 5 days ahead. Store in the refrigerator in a covered container).

4. 4

   Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and ½ teaspoon salt and toss around to coat. Put them in the oven next to the garlic, and roast until tender, 25-30 minutes.

5. 5

   --- Make the soup ---

6. 6

   Meanwhile, heat a tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.

7. 7

   Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in ¼ cup of the Parmesan cheese and the lemon juice.

8. 8

   To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and the parsley.