Total Time
Prep 10 mins
Cook 45 mins

Easy and delicious. Came from a 3 or 4 ingredients cookbook that I love.


  1. Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.
  2. Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.
  3. Simmer stock in a second pan for 5 minutes. Drain the potatoes and add them to the stock.
  4. Squeeze the garlic pulp into the soup (reserve a few whole cloves for garnish, if desired). Simmer for 15 minutes and serve topped with whole garlic cloves and chopped parsley.