Cream of Potato Soup with Roasted Garlic & Dill

Last week I wrote a post about a lunch I had at the Hume Hotel in Nelson. I had a really great soup that I thought would be really easy to replicate at home. This, folks, is that soup - as close as I could figure.

Cream of Potato Soup with Roasted Garlic & Dill

4 medium baking potatoes
1L chicken stock
3 whole heads garlic
1/2 tsp pepper
1/2 tsp dried dill
1/4 cup chopped fresh dill
1 1/4 cups cream
salt to taste

1. Trim the tops of the garlic heads off, smear with some olive oil, place in some foil, and bake in a 400F oven for about 25 minutes or so, or until nice and golden brown. Take out and let cool slightly so you can handle them without burning yourself.

2. Meanwhile, peel and chop the potatoes into 1" cubes. Place in a large pot and pour in the stock. If necessary, add enough water just to cover the potatoes. Add the pepper and dried dill. Boil until the potatoes are tender.

3. Mash the potatoes with a masher. Squeeze out the roasted garlic from it's shell directly into the potatoes. Blend the soup until smooth either with an immersion blender or in a regular blender. Add the cream and fresh dill. Adjust seasonings to taste. Serve.

Very simple, and my soup was, I can honestly tell you, just as good as the Hume's. Perhaps even better. The flavour was delicate and the soup was satisfying. I just wish I hadn't burned myself while whizzing the soup with my hand blender - I hate it when that happens!