Created by Mikekey on October 30, 2013
Step 1: Preheat oven to 325F while peeling garlic cloves.
Step 2: Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
Step 3: In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
Step 4: Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
Step 5: Remove bay leaves and discard.
Step 6: Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
Step 7: Season with salt and pepper to taste.
Step 8: Divide among 4 bowls and top each with a tablespoon of yogurt.
Step 9: Garnish with a bit of chopped fennel leaves, if desired.