Potato and Roasted Garlic Broth

Tish's Note:

Roasting the garlic mellows and sweetens the garlic without overpowering the soup. This is a simple 4 ingredient recipe. Spice it up if you like but this simple recipe has great qualities. Use a floury potato for it to give a velvety texture. Good served HOT with melted cheddar or gruyere cheese on french bread

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 head garlic (about 20 cloves)
• 4 medium potatoes , diced
• 7 ½ cups good quality hot vegetable stock
• chopped flat leaf parsley , to garnish

Directions:

1. Preheat the oven to 375°F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.
2. Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
3. Simmer the stock in another pan for 5 minutes.
4. Drain the potatoes and add them to the stock.
5. Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
6. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.

Reviews

[Happy Harry #2]

Planned to roast quite a few bulbs of garlic, so went looking for some soothing recipes to use it in and found this. I did roast the garlic in a different way though. What a comforting delight,this tasty soup! I put in about double the amount of roasted garlic and loved every spoonful. Thanks for another GREAT recipe!