What can I say, this whole endeavor started because I was curious about roasting whole garlic in the oven.
It really is as fascinating and delicious as they say. Basically the whole bulb of garlic gets drizzled with olive oil and wrapped in foil and roasts in an oven. Then it falls out of the skin all soft and aromatic.
I actually used 1 and a half bulbs of garlic.
I ate a lot of the garlic when it came out of the oven but there was still some to go into the soup. Earlier in the day, potatoes were peeled, cubed, and boiled. Then smashed into submission!!! And broth + almond milk were added until it was creamy.
At some point I must've added shredded cheddar cheese to the soup but in the end it didn't matter because you can't really taste the difference--the roasted garlic was all the flavor it needed.
Mike and I had potato soup during a break from cooking.
On the day after Thanksgiving, the soup became dehydrated and turned into just regular mashed potatoes. The garlic flavored intensified at this point and I was in garlic potato heaven!