1 cup olive oil
40 cloves garlic peeled but left whole
8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups)
3 quarts chicken broth
2-3 tablespoons salt
1-2 teaspoons white pepper
1 quart half-and-half
Minced fresh parsley
Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan. Cover tightly with foil and roast 30 minutes or until soft.
Meanwhile, simmer the potatoes and chicken broth in a large coverer stockpot for 30 minutes or until the potatoes are tender. Add the garlic and simmer 10 more minutes.
Puree it all in a food processor, add the half-and-half and season, to taste, with salt and white pepper. Serve in warmed bowls garnished with parsley.