Garlic And Potato Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 head garlic
• 3 tablespoons olive oil
• 2 medium onions
• 4 medium potatoes (about 1 1/4 lbs)
• 1 (14 ounce) can chicken broth
• 1 cup half-and-half
• 1 teaspoon salt

Recipe

• 1 at least 1 1/2 hours before serving preheat oven to 350°f.
• 2 remove any loose papery skin from garlic, leaving head intact.
• 3 place garlic in small baking dish; pour olive oil over garlic.
• 4 cover and bake garlic 1 hour.
• 5 cool garlic until easy to handle.
• 6 separate garlic head into cloves.
• 7 press soft, cooked garlic from each clove into small bowl; discard skin.
• 8 reserve 1 tbsp olive oil from roasted garlic.
• 9 dice onions.
• 10 in 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender.
• 11 peel and dice potatoes.
• 12 add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling.
• 13 reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes.
• 14 spoon half of potato mixture into blender; cover and blend at low speed until smooth.
• 15 pour mixture into bowl.
• 16 repeat with remaining potato mixture.
• 17 note: use an immersion blender instead if you have one.
• 18 return all to sauce pan.
• 19 add half and half cream and heat soup to boiling, stirring constantly.
• 20 serve soup hot or refrigerate to serve chilled soup later.