Garlic Soup Soupe a L'ail

• 3 tablespoons olive oil
• 3 heads garlic cloves, peeled
• 3 leeks, sliced in rounds
• 1 lb potato, peeled and cubed in 1/2 inch pieces
• 2 carrots, sliced in thin rounds
• 2 quarts water
• 1 chicken bouillon cube
• 14 cup whipping cream
• 1 tablespoon butter
• 1 baguette or 1 other French bread, cubed in 1 inch pieces
• 1 cup shredded gruyere (or substitute Swiss cheese) or 1 cup emmenthaler cheese (or substitute Swiss cheese)
• salt and pepper

1. In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic.
2. Cook, stirring occasionally for five minutes.
3. Add the carrots and potatoes and cook for five more minutes.
4. Add the two quarts of water and the bouillon cube and bring soup to a simmer.
5. Partially cover with a lid and cook for about an hour.
6. Just before serving, place the French bread cubes on a non-stick tray.
7. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish).
8. Bake at 400*F. for 10 minutes.
9. Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth.
10. Return to soup pot and heat through.
11. Season to taste with salt and pepper.
12. To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
13. Note: Serving Suggestions:.
14. There's no getting around it.
15. This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while.
16. So better to eat this with your beloved -- that way you can smell garlicky together.
17. Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting.
18. So best to make what you can finish in one sitting.
19. With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
20. You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic.
21. Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic).
22. The cloves should be firm, not soft or shriveled up.

olive oil, garlic, leeks, potato, carrots, water, chicken, whipping cream, butter, baguette, gruyere, salt

Taken from www.food.com/recipe/garlic-soup-soupe-lail-490789 (may not work)