Roasted Garlic Potato Soup without Cream

Roasting turns two heads of garlic sweet and mellow before they meet the soup pot. Wrap the heads and bake them until the cloves are soft enough to squeeze out of their skins. Meanwhile, cook an onion in olive oil and simmer a diced potato in one liter of broth with thyme and parsley. Add the roasted garlic once the potato is tender and blend the soup to a smooth finish, thinning with a little warm broth if needed. The source gives no cream, so the potato supplies the body. Taste before adding salt, especially if your broth is seasoned. Serve with toast for a simple lunch.