Yukon Gold and Roasted Garlic Soup

Boulder's Farmers Mkt Aspen Moon taters

A hearty soup that can also be served chilled like vichyssoise. I froze some and will get back to you how that turned out... Yes, defrosted and reheated with great success! I garnished with roasted pine nuts and a dollup of pesto. Yum!

Ingredients:

• 8-12 garlic cloves, peeled
• 2 teaspoons olive oil
• 1/2 tablespoon unsalted butter
• 1 medium onion, peeled and cut into pieces
• 2 carrots, peeled and cut into pieces
• 2 ribs of celery, cut into pieces
• 4 cups chicken broth
• 2 cups water
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon herbes de Provence
• 1/2 cup half and half
• salt to taste
• pepper to taste

Directions:

Preheat oven to 375-degrees. Place garlic cloves in the center of a 12-inch square of foil. Drizzle with the olive oil and toss to coat. Seal up the foil and roast until tender; about 30 minutes till just starting to turn golden on the bottom. Cool slightly. You may do this step ahead and stored in refrigerator for 5 days.

Heat a large saucepan and add the remaining olive oil and the butter. Once butter has melted; add the onion, carrots and celery. Cover loosely and cook on low heat until tender; about 10 minutes.

Stir in the broth, water, potatoes, herbes de Provence and roasted garlic. Raise heat and bring to a boil. Reduce heat, loosely cover and simmer until potatoes are tender; about 20 minutes.

Let stand 2-3 minutes. Using a hand blender, blend until smooth. Add the half and half and salt and pepper and blend until well combined.