baked potato soup

INGREDIENTS

• 1 head garlic
• 3 tablespoons unsalted butter
• 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
• 5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
• 2 bay leaves
• Table salt
• 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 1/3 cup sour cream
• Ground black pepper