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1
Roast the garlic and potatoes at the same time.
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2
Peel off only the outer, very papery skin of the garlic.
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3
Use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head.
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4
Place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin.
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5
Spray the cut surface with a bit of no-stick cooking spray.
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6
Cover it tightly with foil, and place it in a 400F oven.
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7
Bake it for 30 minutes, remove the cover, and bake for about 15 more--you will see the cloves begin to rise out of their paper a little.
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8
Allow it to cool, and squeeze, scrape, peel, or otherwise coax the roasted garlic out of the skin, into a small dish.
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9
Use half the head for this recipe.
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10
Store the remainder in the refrigerator for another recipe or to spread on warm bread.
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11
Bake the whole potatoes until done.
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12
Cool.
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13
Cut potatoes into bite sized cubes, skin and all.
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14
Sautee onion and bay leaves until onions are translucent.
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15
Add 6 cups water, bouillon cubes, rosemary, fennel seed and parsley.
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16
After bouillon is dissolved, add potatoes and garlic.
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17
Simmer 1 hour or more.
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18
Remove and discard bay leaves.
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19
Remove two cups of finished soup, add additional 2 cups of water, and puree in blender or with stick blender.Mix back into pot.
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20
Add pepper.
