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Trim and clean the leeks, removing the roots and cutting them at the point where the white begins to turn green. Halve the white segments lengthwise and thoroughly wash to remove any dirt.
Pat the leek slices dry and sauté them in butter over medium heat for 3-5 minutes until softened.
Deglaze the pan with the vegetable stock and add the potatoes. Simmer for 15 minutes until the potatoes are tender.
Puree the soup in a blender until smooth. Season with salt and white pepper.
Add the heavy cream and stir to incorporate.
Chill the soup for at least 4 hours before serving.
Roast the garlic heads in a 400°F oven for 35-45 minutes until soft. Squeeze the roasted garlic into the soup.
Caramelize the leeks in the pan with the white wine, then deglaze with the vegetable stock.
Blend half the potatoes into the soup to thicken it, then stir in the remaining potato chunks.
Stir in the quark or cream cheese and adjust seasoning as needed.
Serve the soup garnished with chives, black pepper, and a drizzle of olive oil. Grate fresh nutmeg over the top if desired.