1 medium head garlic about a 1/4 inch ( cut off top)
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1/2 cups chicken broth
1/2 tsp freshly ground pepper
4 Qt. Soup pot
Foil
Toppings
Bacon (cooked and crumbled)
Cheese (shredded)
Sour cream
Scallions ( minced)
Before You Start: preheat oven to 400°F.
Lets Make It! Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot. Cut remaining potatoes (with skin) in 3/4-in. pieces. Stir into soup and cook until hot. Serve with your choice of toppings.
Serves 6
