Total Time
Prep 5 mins
Cook 25 mins

With the winter being all wonky this year I wanted something to boost my immunity. I also love garlic for more than its anti-viral, antibiotic properties. I roasted half of the garlic but it should turn out well to use all roasted or un-roasted. Use home-made chicken stock for more nourishing benefits. Added here to save my adaptations from

Ingredients Nutrition


  1. Chop the celery and onions, and saute them in the butter with the un-roasted head of garlic.
  2. When vegetables are soft, add the stock and potatoes, and bring to a boil.
  3. Add the roasted garlic.
  4. Simmer the soup, covered, until the potatoes are soft.
  5. Add savory, thyme, and salt.
  6. Puree soup with a hand held blender, or throw in your blender or food processor. You can always add water if it is too thick.
  7. Serve with a dollop of creme fraiche, sour cream, or yogurt (plain is good too!).