Souper Sunday Series: Roasted Garlic and Potato Soup

For the fifth instalment in my soup series we are going vegetarian! Katie found a good looking soup out of our Soup Bible which contained two core ingredients: Garlic and Potato, how can it go wrong? It can't, because it was delicious and the house still smells great!

 Ingredients

4 white potatoes, diced
2 small bulbs of garlic (or about 20 cloves)
8 cups of vegetable stock (or broth)
Salt 
Pepper
Parsley












Directions

1. Preheat oven to 375. Place unpeeled garlic bulbs in a roasting pan and roast them in the oven for 30 minutes.
2. In a sauce pan, lightly boil the diced potatoes in salted water for 10 minutes. Drain and then add the potatoes to bowl with cold water.
3. In a soup pot, bring the vegetable stock to a simmer for 5 minutes. Season with salt and pepper.
4. Drain potatoes and add them to the simmering stock, when garlic is done (soft) lightly peel and add garlic pulp/juice to the stock.
5. Simmer the stock for 15 minutes. Stir occasionally and taste for seasoning 
6. When serving top with a sprinkle of parsley and enjoy!

This is a perfect soup for the winter, it's very clear but has a ton of flavor. The potatoes gives it enough starch to be filling. This is also a great base broth for a fully loaded vegetable soup.