Meatless Monday - Potato Soup

So many potato soup recipes call for bacon.  You could make that recipe with fakon (fake bacon) or you can make a delicious potato soup without a meat or meat substitute.  This recipe is so good you won't miss the meat.

Potato Soup

• 8-12 cloves of garlic, peeled
• 2 tsps extra virgin olive oil
• 1/2 tbls unsalted butter
• 1 onion, peeled and diced
• 2 carrots, peeled and chopped
• 3 1/2 c vegetable stock or broth
• 2 c water
• 2 lbs Yukon Gold potatoes, lightly peeled and diced
• 1 tsp herbs de Provence
• 1/2 c milk
• 1 tsp kosher (sea) salt
• 1/2 tsp ground pepper
• Fresh parsley, chopped for garnish if desired

Place garlic in the center of a 12" square of aluminum foil or a garlic roaster, drizzle 1 tsp of the olive oil over them then toss to coat. Wrap the foil around the cloves then roast in the oven at 375 until tender, about 1 hour. This step may be done up to 5 days ahead of time if you keep the roasted garlic refrigerated.

Heat remaining olive oil with butter in a large (4 quart) sauce pan over medium heat.  Add the onion and carrot.  Reduce heat to low, cover and cook for 8 to 10 minutes until the vegetables are soft but not brown.  Add the stock, water, potatoes, herbs de Provence, and roasted garlic.  Raise heat and bring to a boil then reduce the heat to medium-low to simmer.  Cover the pot loosely and simmer for 20 minutes.  Turn off the heat and let the soup sit for a few minutes.

Using a blender or food processer, blend the ingredients until smooth.  Add the milk, salt and pepper then mix again.  Serve hot but do not reboil. Garnish with fresh parsley.

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