- 2 heads of garlic – roasted
- 2 tbsp. of butter
- 1 onion – diced small
- 1 leek sliced
- Salt and pepper to taste
- 1 cup of white wine
- 1 lbs. of potatoes – peeled and diced small
- 6 cups of chicken stock
- 1 cup heavy cream
- 1/3 cup of parmesan cheese
- 4oz of Brie cheese
1 – In a large soup pot melt the butter. Add the onion and leeks and sauté until the onions are translucent in colour.
2 – Add the wine and reduce by half. Add the potatoes, roasted garlic and stock.
3 – Simmer on medium high heat until the potatoes are tender (about 30-40 minutes).
4 – Add the cream and the two cheeses. Stir well and season again if necessary. Serve immediately.