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Ingredients:

Serves 4-6

2 cups garlic cloves
Gray salt
freshly-ground pepper
2 Tbs. extra-virgin olive oil
1 cup diced onion
1 cup finely chopped leek
1/2-cup diced celery
1 bay leaf
4 cups chicken stock
1 cup diced, peeled russet potatoes
1 Tbs. coarsely chopped fresh oregano
4 cups loosely packed spinach leaves
1 cup heavy cream, half-and-half or buttermilk

Directions:

1. Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core.
   
2. Bring a small pan of salted water to a boil. Add garlic cloves.
   
3. Drain and repeat twice to remove the garlic’s heat and leave only sweetness behind.
   
4. Heat the olive oil in a large, heavy pot over medium heat until hot.
   
5. Add the onion, leek, and a little salt to draw the water out of the onion.
   
6. Cover and cook until the vegetables are soft but not brown, about 5 minutes.
   
7. Add the oregano, potatoes, blanched garlic and stock.
   
8. Season with salt and pepper.
   
9. Add the bay leaf. Bring to a boil over high heat, reduce the heat to a simmer, cover, and cook until the vegetables are very tender (about 15 minutes).
   
10. Puree the soup in a blender or use an immersion blender.
    
11. Taste for seasoning. Add in the raw spinach. (The soup can be made ahead to this point, covered, and refrigerated for several days or frozen).
    
12. Reheat the soup in a large pan over low heat.
    
13. Whisk in the cream, heat through and taste for seasoning.
    
14. Ladle into warm bowls and serve.

Chef's note:For added flavor poach whole heads of garlic in stock