Experiment #2: Roasted Garlic and Potato Soup

In hindsight, I realize that using my oven for 45 minutes in 85 degree heat was not the wisest decision I've made. However, the delicious results (and my soup obsession) made it all worth it. If you didn't want to turn on the oven, you could roast the vegetables on the grill before pureeing them into the soup.

Roasted Garlic and Potato Soup - Serves 4
Olive oil
3 heads garlic
1 lb small potatoes (I used red but gold would be great, too)
1 sweet onion, sliced thin
4 cups vegetable stock
1/4 white wine
1/2 cup plain soy creamer
2 tsp dried thyme
1 tsp red pepper flakes (or more to taste - we like it spicier!)
salt and pepper to taste

crusty bread for serving (I found a nice small loaf of rosemary bread at Trader Joe's)

Slice the top off of each head of garlic, lightly rub the garlic with olive oil, and wrap the heads in aluminum foil. Similarly, rub the potatoes in olive oil and wrap in foil. Roast the garlic and potatoes in a 400 degree oven (or on the grill) for 40 minutes. Remove the foil and allow them to cool for 10-15 minutes.

While the garlic and potatoes roast, heat 2 tbsp of olive oil in a large pot or dutch oven. Caramelize the sliced onion over low heat.

Chop the potatoes, and squeeze the roasted garlic out of its skin. Remove the onions from the heat and add the potatoes, garlic, vegetable stock, wine, creamer, and spices. Use a standard or immersion blender to puree the soup. Return the soup to the heat and bring to a simmer. Test the spices and adjust to your liking.

Serve with slices of crusty bread for dipping.