This soup is a very simple yet satisfying meal to make, and it is extra special because of the roasted potatoes and garlic. Roasting vegetables really brings out their flavors. Although it seems like a lot, the garlic, once it is roasted, really has a delicate flavor. Serve the soup as a first course with fish or a vegetable gratin, or serve it as a meal with bread, cheese, and a salad. We like to serve it with Pumpernickel Rye Bread (page 90) and sharp cheddar cheese.

SERVES 6 to 8.

INGREDIENTS

• 6 medium red potatoes
• 1 large onion, roughly chopped
• 2 tablespoons olive oil
• 3 heads of garlic
• 5 cups Vegetable Stock
• 1 cup half and half (optional)
• 1 1/2 teaspoons salt
• cracked fresh pepper

INSTRUCTIONS

1. Peel potatoes, leaving about 1/3 of the peel on. Cut into 1-inch pieces; you should have 6 cups.
2. Mix potato and onion in a large bowl with the 2 tablespoons olive oil, stirring until well coated. Spread on a cookie sheet, and bake at 400°.
3. After approximately 10 minutes, place the whole garlic heads in the oven (directly on the oven shelf or on the cookie sheet if there is room), and roast the potatoes, onions, and garlic for approximately 30 more minutes at 400°.
4. Remove the potatoes and garlic from the over. When the potatoes are easily pierced with a fork and the garlic is very soft, remove the papery outer skin that covers the garlic head.
5. Cut the top 1/2 inch off the garlic bulb, hold onto the bottom of the bulb, and squeeze the cooked garlic pulp into a bowl.
6. Combine potatoes, onions, garlic, soup stock, and half and half in a blender. It seems to work best if done in 2 batches. Blend until slightly chunky, not creamy (be careful not to over puree).
7. Pour blended potato mixture into a soup pot. Add salt and pepper to taste, and heat until warmed through, being careful not to let it boil.