Remy's potato leek soup

Halve the leek greens and wash them very thoroughly, then chop into manageable pieces.

Add celery with its leaves, carrots, the parsnip, the quartered onion, thyme, parsley, rosemary, bay leaves and halved garlic cloves.

Cover with cold water, lid on, bring to a simmer, then partially cover and hold two to four hours.

Strain out the solids; a liter is needed here, freeze the rest.

Cut the tops off the garlic heads, drizzle with olive oil, sprinkle with salt, twist foil tightly around them and roast at 400F for 35 to 45 minutes.

Cook the sliced leeks low and slow, keeping them moving, until they take on good color without browning.

Boil the potatoes separately in plain salted water until tender, then drain.

Deglaze the leeks with the white wine and simmer over medium heat until the leeks are soft and jammy and the wine has all but evaporated.

Deglaze again with the vegetable stock, scraping up the fond, and add a liter of stock to the pot.

Add half the potatoes and the squeezed roasted garlic, and simmer about five minutes.

Blitz in a blender about 30 seconds on max speed until everything is liquefied.

Adjust the body: pour some out and add another scoop or two of potatoes to thicken. Season to taste with kosher salt and add the white pepper.

Return to the pan and add the remaining potatoes for a chunky texture, the heavy cream and the garlic-herb cheese.

Scoop into a pre-warmed bowl. Garnish with chives and freshly ground black pepper, and drizzle with extra virgin olive oil.