Roasted Garlic and Potato Soup

Roasted Garlic and Potato Soup
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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


  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.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


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