INGREDIENTS
1 small onion, diced
2 tablespoons olive oil
4 garlic cloves minced, fresh
1 teaspoon salt divided
4 cups vegetable broth
4 large potatoes peeled and cut into big chunks
1 large head of roasted garlic
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper, freshly ground
INSTRUCTIONS
1. In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.
2. Pour in stock and bring up to a boil.
3. Add in potatoes, parsley, pepper, and the rest of the salt. Bring back to a boil. Reduce the heat and simmer until potatoes are tender. Add in roasted garlic cloves (can smash them or leave whole).
4. To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender to break down some of the potatoes in the pot of soup.
5. You can top the soup with a sprinkling of croutons, cheese, or chopped parsley.
credit: homecookedharvest.com