Roasted Garlic Potato Leek And Fennel Soup

Place garlic cloves in small baking pan; add 2 tablespoons of the olive oil and stir to coat well. Roast at 325 degrees F for 20 minutes or until golden.

In large heavy saucepan, heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to color, about 10 minutes.

Add stock, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.

Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste.

Serve with a dollop of sour cream or yogurt.