Roasted Garlic & Potato Soup

Roasted Garlic & Potato Soup


1/4 cup scallions, diced
1/4 cup onions, diced
1/4 cup celery, diced
1/4 carrots, diced
10 garlic cloves
2 medium russet potatoes
2 medium sweet potatoes
1 1/2 stick butter
1 1/2 quarts heavy cream
1 1/2 cups chicken stock
1/4 cup brandy
1 tablespoon corn oil
salt, pepper, cayenne pepper, to taste


Cut the tip of 8 garlic cloves and mix in a bowl with half of the oil. Bake the garlic on a sheet pan at 350° oven for 10 minutes. Remove from the oven and hold aside.

Wash and peel all the potatoes and cut into 1/2-inch cubes. Place the cut potatoes in cold water and hold aside.

In a large stock pot, add the other 1/2 of the oil. Chop the remaining garlic and add the to the stock pot, along with the vegetables. Add the brandy and simmer until reduced. Dust the vegetables with a teaspoon of flour, and the butter and heavy creamy, and reduce until the soup is thick. Slowly add the chicken stock and simmer for 20 minutes.

Place the potatoes in a pot of salted, boiling water and cook until tender. Add the potatoes to the soup and serve hot.