Potato and Roasted Garlic Soup

1. 1

   Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.

2. 2

   Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.

3. 3

   Simmer stock in a second pan for 5 minutes.

4. 4

   Drain the potatoes and add them to the stock.

5. 5

   Squeeze the garlic pulp into the soup (reserve a few whole cloves for garnish, if desired).

6. 6

   Simmer for 15 minutes and serve topped with whole garlic cloves and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.