Roasted Garlic Potato Soup

By: Samantha Daggett

Ingredients:

1 small onion diced

2 tbs olive oil 

4 minced garlic cloves

1 tsp salt divided

4 cups vegetable stock

4 large potatoes peeled and cut into chunks

1 large head of roasted garlic

1 tbs fresh parsley 

1/4 tsp pepper

Instructions:

In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.

Pour in stock and bring up to a boil.

Add in potatoes, parsley, pepper, and the rest of the salt. Bring back to a boil. Reduce the heat and simmer until potatoes are tender. Add in roasted garlic cloves (can smash them or leave whole).

To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender to break down some of the potatoes in the pot of soup.

You can top the soup with a sprinkling of croutons, cheese, or chopped parsley.