One bulb garlic
2 large yellow onions, chopped
7-8 leeks, dark green chopped off, sliced lengthwise and cut in 1/2 inch pieces
2 pounds yukon gold potatoes
4 cups vegetable broth
1/2 cup soy milk
salt and pepper to taste
Preheat the oven to 450 or so. Drizzle olive oil over garlic in a pan. Roast for 20 minutes or so. Then have fun picking out the cloves and burning your fingertips. I suppose a sensible person might wait a little longer for the garlic to cool off.
While the garlic's in the oven, peel, dice very small, and boil your potatoes.
Sautee the onion and leeks with the olive oil for about 10 minutes over medium heat. Once they're soft and such, add the soft potatoes and all the garlic cloves. Mush around and add vegetable broth and soy milk. Puree in sections. Oh, by the way, this made a lot because I make food for the week. For one evening plus extra I'd cut the ingredients into one quarter of what they are. Oh yeah. Season with salt and pepper. It turned out really, really amazing. I mean it.
I like to serve it with some fried seitan on top to keep the crunchyness of the seitan when fried but also get the protein in there and some extra texture.
I also like to serve some kale sauteed with olive oil, lemon juice, dijon, balsamic, and a little bit of sugar on the side. Mmm, kale.