5-6 medium-sized, white potatoes
2 large leeks
2-3 cloves of garlic
6 cups vegetable stock
Preheat the oven to 400ºF. Chop potatoes into 1 inch cubes (I left the skins on for added flavor). Chop 2-3 cloves of garlic. Place potatoes on a sheet pan; lightly coat the potatoes with olive oil. Add salt and pepper. Roast the potatoes 20-25 minutes until very tender. For the last 5 minutes of roasting, add the chopped garlic to the potatoes and continue to cook.
Cut the leeks lengthwise (from root to tip) and rinse well under running water to remove any sand or dirt. Slice the leeks crosswise into 1 to 1.5 inch chunks. Add the leeks to the pan (be sure the leeks also have some olive oil on them) and continue roasting potatoes and leeks for about 20 additional minutes. For the last 5 minutes of roasting, add the chopped garlic to the potatoes and continue to cook.
While the vegetables are roasting, bring 6 cups of vegetable stock to a simmer in a medium saucepan.
When the vegetables are finished roasting, use a blender or food processor to blend batches of vegetables and stock together. Add the blended mixture to a large, heated soup pan. (I did this in three batches - with 1/3 of the vegetables and about 1 cup of the stock in each batch). Once all the vegetables have been blended, add the remaining stock to the soup pan.
Allow the soup to come to a boil and then reduce and simmer for 5-7 minutes.
To serve, add a dollop of sour cream and/or chopped chives.