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INGREDIENTS
7 1/2 cups of vegetable stock
Chopped parsley for garnish
4 medium sized potatoes (diced)
1 1/4 lb. 2 whole cloves of garlic

DIRECTIONS
Preheat oven to 375 degrees
Place garlic in roasting pan and roast for 30 mins. (until center is soft)
Meanwhile, boil potatoes in water with salt
Simmer stock and drain potatoes.
Add then potatoes to the stock
Squeeze the garlic pulp into mixture and simmer for 15-20 mins.
Serve topped with parsley

Note: Can use tomato paste or spoonful of ketchup for added color