Talk about a meal that will make your house smell wonderful! Three heads (yes, that's heads of garlic, not cloves) will definitely do the trick. This soup is wonderful on a cold evening, served with lots of
crusty bread. Serves 6.

3 lg garlic heads
1/3 c olive oil
1 bunch leeks (about 3 c, using white part)
3 lb potatoes, peeled and cubed
6 c vegetable or chicken broth
Salt and pepper, to taste
2 c skim milk
1 c sharp cheddar cheese (optional)

Preheat oven to 350 degrees. Cut across tops of garlic about 1/2" into bulb to create a flat top and expose some of the cloves. Remove excess papery skin. Place bulbs on foil (or in a small casserole with a cover); drizzle with 2 tbsp olive oil. Close foil (or cover casserole); bake 1 hour. Remove and cool. (This can be done several days in advance.)

Cut off green upper leaves of leeks--down to the point where dark green begins to pale--and discard. Slice leeks in half, then hold under running water, separating them to let water flow through. Place
flat side down on a cutting board and slice very thin.

Heat remaining olive oil in a large pot and add leeks. Cook over medium-high heat about 10 minutes, stirring occasionally. Add potatoes, broth, salt, and lots of pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender.

Squeeze soft garlic into the container of a blender, discarding skins. Add about 3 cups of leek mixture; blend until smooth. Add back into pan, then use a potato masher or electric mixer to smooth out soup,
leaving some chunks as desired. Add milk and bring to a boil. Remove from heat; stir in cheese, if desired.