Garlicky Potato Soup

1. 1

   Prep all of your ingredients first. Dice the potatoes, chop the onion. Slice the top 1/3 of the garlic head and pull off any extraneous paper wrapping from the bottom. Take out all of the little cloves from the sliced-off top and mince them.

2. 2

   In a stockpot, melt 3-4 tablespoons butter. Add the onion, and cook until mostly translucent.

3. 3

   Add the remaining butter and minced garlic. Cook this down until done to your taste.

4. 4

   Add the flour and stir to combine. This will be your roux. Cook it, stirring constantly, until it's the color you like. I left mine a light roux.

5. 5

   Add the vegetable broth and chicken stock (I had leftover vegetable broth and used half of a jar of Better Than Bouillon-use what you'd like or have on hand), and water if necessary (taste test to see how salty it is).

6. 6

   Add the spices, Worcestershire sauce, mustard, the potatoes, and the head of garlic. Cook for around 30 minutes, stirring occasionally. Keep the water below boiling.

7. 7

   When the garlic is soft, take the head out of the soup. Pop the cloves out of their wrappers and mash with a potato masher. Add this back to the soup.

8. 8

   Add the frozen corn about now.

9. 9

   When the potatoes are cooked, take out about 1/3 - 1/2 of the diced potatoes and mash them with a potato masher. Add them back to the soup.

10. 10

    Cook for another 5 minutes (to fully incorporate the mashed potatoes) and serve.

11. 11

    This would be tasty with grated cheese, bacon, sour cream-use your imagination!

12. 12

    Warning: this soup is not safe for vampires.

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