Note: This recipe requires either an immersion or regular blender, in order to purée. Since the potatoes provide the soups thickness, you can alter the ratio of potatoes to broth, to meet your desired consistency.

Preheat the oven to 400º F.

Using a sharp knife, cut just enough off the top of the garlic, in order to expose all the cloves. Remove any loose skin, then rub the exposed cloves with some olive oil. Wrap the head of garlic in tinfoil, and place it in the oven for approximately 45 minutes or until the cloves are tender and browned. Remove the garlic and set it aside to cool.

Heat approximately 2 tablespoons of oil in a large pot, over medium heat. Add the chopped leeks and allow them to cook, stirring periodically, until they’ve softened and the edges are beginning to brown. About 5 minutes.

Once the leeks are done, season generously with salt and pepper and add 6-8 cups of broth, depending on your desired consistency. Add the potatoes and the parmesan rind (if using), and bring to a gentle boil. Then, reduce the heat to a simmer, cooking it covered for about 15 minutes or until the potatoes are soft when penetrated with a fork.

While the potatoes are cooking, remove the cloves of roasted garlic from their skins, either by using a miniature serving spoon or by squeezing them out.

Once the potatoes are finished, taste and season again.

Remove and discard the parmesan rind, transfer the contents of the pot to a blender, and purée. If your blender isn’t big enough, you can do this in batches. If you have an immersion blender, you can do this right in the pot.

Return the soup to the pot over low heat and season to taste, one last time.

Add chopped dill and Swiss chard, and allow to sit for about 5 minutes, before serving.

Enjoy!