1 whole head garlic
1 tablespoons light olive or vegetable oil
2 medium onions, diced
2 tablespoons vegetable oil
4 large potatoes, peeled & diced
2 cups (16 ounces) chicken stock
3 cups water
1 teaspoon salt
1/2 cup soy milk or rice milk (optional)
roast the garlic:
Preheat oven to 350 degrees. Remove loose papery skin from garlic head, leaving the head whole. Cut off 1 inch from the top of the head, exposing the cloves. Place garlic in a small baking pan and drizzle with 1 tablespoon oil. Cover with foil and roast garlic for 1 hour or until soft. Remove from the oven and allow it to cool.
prepare the soup:
In a 4 quart pot, heat 2 tablespoons oil over medium heat. Sauté onions in oil until tender. Press the softened garlic out of each clove and discard skin. Add the garlic to the pot along with the potatoes, chicken stock and salt. Heat the soup to boiling over high flame. Reduce heat to medium and cook 15-20 minutes or until potatoes are soft.
Use a hand blender or food processor to puree soup until smooth. If you’d like the soup to be thinner, add the soy or rice milk and reheat. Adding the milk will result in only a faint taste difference. If you prefer, you may add 1/2 a cup of water instead. Taste and adjust salt and pepper, if necessary.
This soup can also be prepared for a milchig meal. Substitute lowfat milk for the chicken soup. When the soup is cooked and pureed, stir in 3 tablespoons of sour cream to add richness and flavor.