It's a modified version of potato soup with baked garlic. I just added meat to make the soup more filling.

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- pork neck: 215 g - garlic: 15 cloves (or 1 big bulb) - onions: 1 large - leeks: 1 - potatoes: 400 g - homemade bullion: 500 ml - breadcrumbs: 3 tbsp - olive oil: 3 tbsp - bay leaf: 1 - sweet cream: 150 ml - nutmeg - lemon juice - salt and pepper - chive or parsley for decoration

1. Peel garlic and put it to a baking tray. Grease it with oil and bake in 180°C for 20 minutes (until garlic gets golden brown).
2. Chop onion and cut leek into slices.
3. Add olive oil to pot and fry onion and leek in it for about 3 minutes, stirring.
4. Add meat, potatoes, baked garlic, bay leaf and bullion. Bring it to boil.
5. Lower the heat, cover and cook for about 30 minutes.
6. Remove the bay leaf and put away the meat. Blend the soup.
7. Add sweet cream, nutmeg, lemon juice, salt and pepper at your discretion.
8. Put the meat to a plate, pour the soup and decorate with chive or parsley.