Cream of Potato Soup with Roasted Garlic and Mussels

Instructions

1. 1

   In a pot over medium heat, brown the garlic in the oil. With a slotted spoon, remove the garlic and set aside on a plate. In the same pot, soften the leeks in the garlic oil until translucent. Add the potatoes, broth and browned garlic. Bring to a boil.

2. 2

   Cover and simmer for about 25 minutes or until the potatoes are tender.

3. 3

   In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.