Garlic Potato Soup

A creamy and luxurious roasted garlic potato soup. When you roast garlic it becomes sweet, not harsh at all! We're adding it to a smooth and silky potato soup and the flavor is just out of this world!



Ingredients
1 head of garlic
1 3/4 pounds (about 3-4 medium potatoes), peeled + boiled
1/4 cup salted butter
1/4 cup flour
1 cup onions, chopped
4 cups low sodium vegetable broth (or chicken)
1 cup milk
1/4 cup heavy cream
1/4 teaspoon thyme
1/2 cup freshly grated parmesan cheese
salt + pepper to taste

Instructions
Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose some of the cloves and peel of as many outer layers of the garlic as possible. Drizzle with olive oil and salt and pepper. Wrap the garlic in a piece of aluminum foil, place the foil on a baking sheet and roast in the oven for 40-45 minutes until the garlic is done. Let cool before removing cloves from paper.

Next step recipe: Roasted Garlic Potato Soup

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