Categories: dinner, entree, soup
Ingredients
- 1 cup peeled garlic cloves, purchased peeled or from one or two garlic heads
- 1 tablespoon extra-virgin olive oil
- Sea salt
- 6 cups stock or water
- 2 Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces (about 2 cups)
- 2 tablespoons freshly grated Parmesan cheese
- Fresh thyme leaves, optional
Directions
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Heat the oven to 400 degrees. Put the garlic in a small baking dish, drizzle with oil, sprinkle with salt and cover with a piece of foil. Roast until the cloves are golden and tender, about 30 minutes.
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In a large saucepan, bring the stock or water to a simmer. Season with 1/2 teaspoon salt and add the roasted garlic and potatoes. Cook until the potatoes are tender, about 15 minutes. Puree in batches in a blender (carefully – the soup is hot!). Taste for seasoning and add more salt if you like.
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Serve bowls sprinkled with Parmesan cheese, a few thyme leaves and a piece of warm crusty bread.