Garlicky Potato Soup

Prep all of your ingredients first. Dice the potatoes, chop the onion. Slice the top 1/3 of the garlic head and pull off any extraneous paper wrapping from the bottom. Take out all of the little cloves from the sliced-off top and mince them.

In a stockpot, melt 3-4 tablespoons butter. Add the onion, and cook until mostly translucent.

Add the remaining butter and minced garlic. Cook this down until done to your taste.

Add the flour and stir to combine. This will be your roux. Cook it, stirring constantly, until it’s the color you like. I left mine a light roux.

Add the vegetable broth and chicken stock (I had leftover vegetable broth and used half of a jar of Better Than Bouillon—use what you’d like or have on hand), and water if necessary (taste test to see how salty it is).

Add the spices, Worcestershire sauce, mustard, the potatoes, and the head of garlic. Cook for around 30 minutes, stirring occasionally. Keep the water below boiling.

When the garlic is soft, take the head out of the soup. Pop the cloves out of their wrappers and mash with a potato masher. Add this back to the soup.

Add the frozen corn about now.

When the potatoes are cooked, take out about 1/3 – 1/2 of the diced potatoes and mash them with a potato masher. Add them back to the soup.

Cook for another 5 minutes (to fully incorporate the mashed potatoes) and serve.

This would be tasty with grated cheese, bacon, sour cream—use your imagination!

Warning: this soup is not safe for vampires.