Roasted Garlic Potato Soup - cooking recipe

Ingredients

5 -6 large yukon gold potatoes, peeled and diced
15 garlic cloves, peeled
1/3 cup canola oil
1 tablespoon olive oil
1 shallot, peeled and diced
1 leek, white part only, trimmed and diced
1 cup dry white wine
2 quarts chicken stock, clear
2 quarts heavy whipping cream
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco sauce
1 lemon, juiced
salt
pepper

Preparation

Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
Return soup to stockpot over low heat. Add seasonings and blend well.
Garnish with remaining garlic gloves.