Garlic Soup Provencal

Directions

1. 1

   2 Heads of garlic 2 Leeks, thinly sliced 1 tb Olive oil 3 pt Chicken stock 2 c Quartered tomatoes 1 lg Peeled potato cut in 2-3 Chunks 1/8 t

2. 2

   Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a

3. 3

   Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving

4. 4

   Fish out the cooked potatoes, whip them until smooth, then reserve them

5. 5

   Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup

6. 6

   Add the reserved potatoes, and whisk them in until smooth.