Provençal Garlic and Saffron Soup

Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.

Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.

Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.