The other day I was watching Emeril Live and he made this divine looking Roasted Garlic & Onion Soup. Tonight I was home with my brothers and since between the two of them the only vegetables they eat are asparagus, beets, and carrots, I skipped out on the onions and made up a little something of my own. It turned out pretty well, but be warned, it’s some spicy stuff. Don’t be scared by the amount of garlic that’s in it. With all the potatoes, it’s really not that garlicky.

Roasted Garlic Potato Soup
Prep time: 2 hours
Serves: Approximately 8
6 medium potatoes
16 garlic cloves
3 cups water
2 cups milk
1 tablespoon extra virgin olive oil
1 teaspoon salt
2 tablespoons Essence

Pour 3 cups water into roasting pan and add teaspoon salt. Peel 16 garlic cloves and place them in roasting pan, along with potatoes, cut into pieces no bigger than about 2 square inches. Drizzle 1 tablespoon extra virgin olive oil over potatoes and sprinkle 2 tablespoons Essence over that. Toss to coat. Place in oven and cook at 400° F for 1 and 1/2 hours. Stir occasionally and add more water if needed. After potatoes and garlic have roasted, remove from oven and allow to cool slightly. (For next step food processor or blender can be used.) Puree potatoes and garlic in blender about 1 cup at a time (more than this can prevent your blender from blending) and add water to create desired consistency. Pour blended mixture into large pan with 2 cups milk. Stir constantly while soup simmers. After about 5 minutes remove pan from burner and serve. Cheese or sour cream may be added (either while making or when served, because, let’s face it, cheese and sour cream make the world go ’round).