Roasted garlic and leek soup

4 bulbs garlic w/ top cut off
1 oz pancetta cubed
4 med. leeks (white parts only) cleaned and chopped
1 med. yellow onion chopped
1 med. potato peeled and chopped
1 tsp. wht pepper
4 c. chicken broth
2 c. water
1 Tbsp. extra virgin olive oil
1 tsp

Preheat oven to 300

Cut heads off of garlic and drizzle 1 tsp. oil over all 4 cloves
Wrap garlic in foil, place in oven and cook for 1 hr.
Once removed and slightly cooled remove garlic from foil and squeeze each clove from the head in bowl.

In a large pot
Add 1 Tbsp. olive oil and pancetta cook until pancetta is crisp Add onions, leeks and potato then cook until onions and leeks are soft, but not translucent.
Add roasted garlic and white pepper, stir until thoroughly combined.
Add wine and cook until liquid is reduced by 1/2
Add water and chicken broth and simmer for 30-40 mins

In batches ladle soup in to blender and blend to desired texture.


Number of Servings: 6

Recipe submitted by SparkPeople user HHSHAMES.