Roasted Garlic Potato Soup

Serves 4

• 1 head garlic
• 2 medium onions, diced
• oil, for sautéing
• 4 large potatoes, diced
• 3 cups water
• 2 cups Manischewitz Chicken Broth or other chicken stock
• 1 tsp salt, or to taste

Preheat oven to 350°F (175°C).

Divide the head of garlic into cloves, leaving them unpeeled. Wrap the cloves in foil and bake for 1 hour.

Sauté the onions in a little bit of oil. Squeeze the garlic out of the peels and add them to the onions. Place the onions and garlic into a pot with the rest of the ingredients. Bring to a boil, then lower the heat.

Simmer for 30 minutes and blend.