Measurements

• 2 heads of garlic
• 3 large leeks
• 2 tablespoons olive oil
• 1 large onion
• 3 medium potatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 1/2 cup cream

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
• Slice leeks, rinse thoroughly, and drain.
• Dice onion and potatoes.
• In a large pot, heat olive oil over medium heat.
• Add onions and sauté until translucent.
• Add leeks and cook until soft.
• Squeeze roasted garlic into the pot, add potatoes, thyme, salt, and pepper.
• Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until potatoes are tender.
• Blend soup until smooth.
• Stir in cream, adjust seasoning, and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.