Oven Roasted Garlic Potato Soup

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.

3. 3

   Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.

4. 4

   In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.

5. 5

   Add diced onion and cubed potatoes.

6. 6

   Saute for 2-3 minutes.

7. 7

   Add in chicken broth,water,salt and pepper.

8. 8

   Bring to a boil and reduce heat to simmer for 15 minutes.

9. 9

   Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.

10. 10

    Add in cream or milk and wait till soup comes back to a slow boil.

11. 11

    Add in a couple of spoon fulls of your pasta.Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.