Potato and Roasted Garlic Soup

Ingredients

• 2 heads garlic (about 20 cloves)
• 4 medium potatoes, diced
• 7-8 cups chicken stock
• chopped fresh parsley

Directions

1. 1

   Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.

2. 2

   Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.

3. 3

   Simmer stock in a second pan for 5 minutes. Drain the potatoes and add them to the stock.

4. 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.