Roasted Garlic Potato Leek Soup [0000330]

Ingredients:

4 cups potatoes, peeled and diced
2 leeks, washed and sliced
1 head garlic
2 tablespoons olive oil
4 cups gluten-free vegetable broth
Salt and pepper to taste
1/2 teaspoon thyme
1 cup gluten-free milk (dairy or non-dairy)
Chopped fresh chives for garnish (optional)

Steps:

Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes or until cloves are soft.
In a pot, sauté leeks in olive oil until softened.
Add diced potatoes, roasted garlic cloves (squeezed out of the skins), thyme, salt, and pepper. Cook for 5 minutes.
Pour in gluten-free vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
Use an immersion blender to blend the soup until smooth.
Stir in gluten-free milk and adjust seasoning if necessary.
Simmer for an additional 5 minutes.
Garnish with chopped fresh chives if desired.