Ingredients Jump to Instructions ↓

  1. 1 C leek s (base, not leaves), finely chopped

  2. Two ears of corn , kernels separated from cobs

  3. 1 head of garlic

  4. 1 large yukon gold potato chopped into 1 large red potato chopped into 1/4" dice (about 1 1/2 cups)

  5. 4 tbsp unsalted butter

  6. 1 C heavy cream

  7. 2 C vegetarian chicken broth

  8. 2 bay leaves

  9. 1 C water

  10. 2 tbsp minced chives

  11. sour cream for garnish

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Chop the top ⅓ off of the head of garlic and place on baking pan. Drizzle olive oil on the exposed cloves. Roast in oven until exposed cloves are golden brown, about 20 minutes.

  3. Melt ½ butter over medium heat in stock pot and wait for foaming to subside.

  4. Saute leeks and corn kernels in butter until leeks are softened, about 3 minutes, stirring occasionally to avoid scorching.

  5. Squeeze garlic from roasted head into stock pot and add potatoes, mix well, and cook for an additional 3 minutes, stirring occasionally.

  6. Add broth, water, bay leaves and corn cobs and bring to a low boil. Use the broth to deglaze the pan if any fond has developed.

  7. Reduce heat to maintain a low simmer. Cook until potatoes are soft all the way through, about 25 minutes.

  8. Add heavy cream and remaining butter.

  9. Discard bay leaves.

  10. Remove ⅓ of the soup to a blender or food processor and pulse until well blended and then return to the pot and incorporate.

  11. Salt and pepper to taste.

  12. Serve immediately and garnish with sour cream and chives


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