One of the best soups I have ever made at home. It seems like a lot of garlic, but once you roast it in the oven, it becomes this yummy gooey sweet stuff and loses all of the harsh garlic taste.
You will need:
6 Idaho Potatoes
1 whole head of garlic
1 large onion
1 tsp Celery Seed
Crushed Red peppers - to taste I like it SPICY
Olive Oil - just enough to cover the bottom of the pot
3 cups of low sodium chicken stock
Salt and Pepper to taste
Smother garlic in oil, and Roast garlic in oven on 350F for 50 minutes.
Dice potatoes and onion, simmer onion in oil and dash of celery seed and crushed red pepper.
Add potatoes and stock when onions are soft. Boil for 35 minutes or until potatoes are done. Grab the garlic out of the oven and carefully scoop the gooey stuff out. Mash the potatoes with a potato masher and add salt and pepper to taste.