- 2 garlic heads
- 8 tablespoons extra-virgin olive oil
- 2 cups chopped leeks
- 2 cups chopped onions
- 1/3 cup chopped celery
- 4 teaspoons ground coriander
- 3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
- 8 cups (or more) vegetable stock or chicken stock
- 2 cups sliced shallots (about 10 large)
- Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.
- Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.)
- Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.
- Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.