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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
A sumptuous and creamy-smooth potato soup with deep flavor from roasted garlic and sauteed onions.
1 head garlic, unpeeled
2 medium onions, diced
oil, for sautéing
4 large potatoes, diced
2 cups Manischewitz Chicken Broth or other chicken stock or 2 cups water plus 1 bouillon cube
3 cups water
1 teaspoon salt or to taste
Divide head of garlic into cloves, leaving them unpeeled. Wrap cloves in foil and bake for one hour at 350 degrees Fahrenheit.
Sauté onions in a little bit of oil. Squeeze garlic out of peels and add to onions.
Place onions and garlic into pot with rest of ingredients. Bring to a boil and then lower flame.
Simmer for half an hour and blend.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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does it freeze well? does it freeze well?
Can this soup be frozen? Ty
Yes, however, you may need to re-blend it once it defrosts (sometimes that happens with soups).