Got the sickies? I recommend making a big batch of this soup to freeze for when you are sick and need soup to make you all better. This soup is so velvety and delicious that I eat it even when I’m not sick. I came across the recipe from Whole Living Magazine a few months ago. Here it is:
2 heads garlic, halved crosswise
1 tablespoon extra-virgin olive oil
4 cups low-sodium chicken stock
8 ounces Yukon Gold potatoes, peeled and chopped
1/4 cup freshly grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
1 – Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
2 – Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
3 – Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.
There are two secrets to this recipe: 1 – You must use Yukon Gold potatoes – I tried using russets and it was not as creamy. 2 – Store bought chicken stock is fine, but homemade chicken stock, in this recipe particular (since there are so few ingredients), really takes it up to another level. I was also thinking some crumbled bacon on top would be extra delicious. Enjoy the garlicky goodness of this soup!