Garlic and Potato Soup

Garlic and Potato Soup

3 heads garlic
8 sprigs fresh thyme
1/4 cup olive oil
1 brown onion, chopped
750g Sebago potatoes, peeled, chopped
2 cups water
2 cups vegetable or chicken stock
1/4 cup cream
chopped chives, to serve

1. Preheat oven to 120°C. Break garlic into cloves and place into a small ovenproof dish. Add half the thyme. Drizzle with oil. Cover with foil. Roast for 2 hours or until garlic is very soft. Remove garlic from oil, reserving oil. Set garlic aside to cool. Once cooled, squeeze soft garlic flesh from skin.
2. Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion. Cook, uncovered, for 5 to 6 minutes or until onion softens. Add potatoes and remaining thyme. Toss to coat in onion mixture. Add water and stock. Cover with a lid. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are very tender. Set aside for 20 minutes. Stir through garlic flesh.
3. Blend soup in batches until smooth. Return to saucepan. Stir over low heat for 5 minutes or until hot. Season with salt and pepper.
4. Ladle soup into serving bowls. Swirl a little cream through soup in each bowl. Top with chives. Serve.

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