Baked Potato Soup

Prepare the garlic: Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third (CI’s suggestion), pop out a bunch (or all) of the garlic clove tips and mince them.

On the stovetop: In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves, and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with the tip of a knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

In an InstantPot or electric pressure cooker: Use the sauté function to melt the butter, add the leeks, and then cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves, and 3/4 teaspoon salt. Cancel out the sauté function and select the soup/broth function; cook for 10 minutes at high pressure, then manually release the pressure. Add the potatoes to the pot, select the soup/broth function again, and cook for 5 more minutes at high pressure. Let it release naturally for 15 minutes, then manually release the pressure the rest of the way.

Both methods: Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup.

To finish: Add sour cream to soup and cook [use the sauté function in an InstantPot/electric pressure cooker) for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using an immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.