Bacon, Potato and Leek Soup with Roasted Garlic

INGREDIENTS

For the soup::

heads garlic (plus enough olive oil to drizzle over heads before baking), diced

4 tbsp

butter (or ghee)

1 tbsp

Olive Oil

2 cups

thinly sliced leeks (approximately 2 leeks)

3 lb

potatoes; I used baby reds with the skin on

4 cups

chicken stock

1/4 cup

white wine

2 tsp

fresh thyme

slices of bacon, cooked and crumbled

1/4 cup

sour cream

1 cup

half and half

Salt and pepper

For the Garnish::

Fresh Parsley (optional)

Olive Oil