Baked Potato Soup With Roasted Garlic

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 5 lbs potatoes
• 1 head garlic
• 1 cup onion, chopped
• 4 bay leaves
• 6 cups water
• 6 vegetable bouillon cubes
• 1/4 teaspoon rosemary
• 1/4 teaspoon fennel seed
• 1 tablespoon parsley
• 2 cups water
• 1 teaspoon fresh ground pepper

Recipe

• 1 roast the garlic and potatoes at the same time.
• 2 peel off only the outer, very papery skin of the garlic. use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head. place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin. spray the cut surface with a bit of no-stick cooking spray. cover it tightly with foil, and place it in a 400f oven. bake it for 30 minutes, remove the cover, and bake for about 15 more--you will see the cloves begin to rise out of their paper a little.
• 3 allow it to cool, and squeeze, scrape, peel, or otherwise coax the roasted garlic out of the skin, into a small dish. use half the head for this recipe. store the remainder in the refrigerator for another recipe or to spread on warm bread.
• 4 bake the whole potatoes until done. cool.
• 5 cut potatoes into bite sized cubes, skin and all.
• 6 sautee onion and bay leaves until onions are translucent.
• 7 add 6 cups water, bouillon cubes, rosemary, fennel seed and parsley. after bouillon is dissolved, add potatoes and garlic. simmer 1 hour or more.
• 8 remove and discard bay leaves.
• 9 remove two cups of finished soup, add additional 2 cups of water, and puree in blender or with stick blender.mix back into pot.
• 10 add pepper.