Easy recipe Roast Garlic Potato Soup Recipe

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two heads garlic, unpeeled two teaspoons olive oil oneL (four cups) chicken or vegetable stock about two hundred and fiftyml (one cup) water six hundred and fiftyg sebago (brushed), potatoes (Recipes by ingridients potatoes) peeled, cut into large pieces two sprigs fresh thyme about sixtyml (one quarter cup) thin cream (Recipes by ingridients cream) Extra fresh thyme leaves, to serveStep one Preheat oven to one hundred and eightyC. Place the garlic in a small baking dish and drizzle with the oil. Roast in preheated oven for fourty minutes or until garlic is soft when tested with a skewer. Roast Garlic Potato Soup Recipe. Set aside for ten minutes to cool slightly. Step two Place stock and water in a large saucepan, cover and bring to the boil over high heat. Cut about onecm off top of each garlic head. Squeeze garlic from cloves into stock. Add potatoes (Recipes by ingridients potatoes) and thyme. Roast Garlic Potato Soup Recipe. Reduce heat to medium and simmer, covered, for twenty minutes or until potato is tender. Set aside to cool for about five minutes. Use tongs to remove thyme and discard. Step about three Place half of soup in the bowl of a food processor or blender and process until smooth. Roast Garlic Potato Soup Recipe. Transfer to a heatproof bowl. Roast Garlic Potato Soup Recipe. Repeat with remaining soup. Roast Garlic Potato Soup Recipe. Step four Return the soup to the saucepan and add the. cream (Recipes by ingridients cream) Roast Garlic Potato Soup Recipe. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for about five minutes or until heated through and thickened slightly. Step about five To serve, ladle the soup into individual serving bowls and sprinkle with the extra thyme leaves..