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Roasted Garlic & Potato Soup

Roasted Garlic & Potato Soup

Servings

3-4
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Ingredients

2 heads of garlic
3 tbsp. olive oil
1 1/2 tsp. salt
1/2 medium yellow onion, peeled and chopped
4 cups chicken broth
1 tsp. black pepper
3 russet potatoes, peeled and diced

Instructions

  1. Preheat oven to 400°F.
  2. Cut 1 inch off of each garlic head, then drizzle 1 tbsp. of olive oil and sprinkle ½ tsp. of salt over the garlic heads.
  3. Wrap in aluminum foil and bake for about 45 minutes.
  4. Allow a few minutes for garlic to cool and then remove the cloves from the skin.
  5. Heat the remaining olive oil in a pot over medium heat. Add the garlic and onions to the pot and cook for 2-3 minutes.
  6. Add the remaining ingredients and bring the pot to a boil. Cook for 5-6 minutes or until the potatoes have softened and then remove from heat.
  7. Once cooled, transfer the soup into the 72 oz. blender and blend until smooth.
  8. Transfer the soup back to the pot and cook until hot. Serve while warm.

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