10 small cloves garlic, peeled and halved

3 tbsp (45 ml) olive oil

2 leeks, chopped

3 russet potatoes, peeled and diced (about 3 cups)

5 cups (1.25 litres) chicken broth

In a pot over medium heat, brown the garlic in the oil. With a slotted spoon, remove the garlic and set aside on a plate. In the same pot, soften the leeks in the garlic oil until translucent. Add the potatoes, broth and browned garlic. Bring to a boil.

Cover and simmer for about 25 minutes or until the potatoes are tender.

In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.

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