Ingredients
1 ounce garlic cloves (8-12 cloves) peeled
2 teaspoons extra virgin olive oil
1\2 tablespoon unsalted butter
1 medium onion (5 ounces) peeled, cut into 1/2" pieces
1 carrot (2 ounces) peeled, cut into 1/2" pieces
1 rib celery (2 ounces) cut into 1/2" pieces
3 1/2 cups chicken or vegetable stock
2 cups water
2 pounds Yukon gold potatoes, peeled, cut into 1/2" pieces
1 teaspoon herbed de Provence
1/2 cup evaporated milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Preparation
Preheat oven to 375*F. Place cloves of garlic in the center of a 12 inch square foil, drizzle with 1 tsp of the olive oil and toss to coat. Wrap the foil around the garlic and crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic maybe roasted ahead, and will keep in a resealable containers for five days in the refrigerator)
While the garlic is roasting, heat remaining olive oil butter in a 3 3/4 quart sauce pan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbs de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert immersion blender into sauce pan, making sure the productive guard is submerged. Blend on low, using an up-and-down motion, moving the blender slowly throughout the sauce pan, until well combined, smooth, and no visible pieces of vegetable remain, about 1 to 1 1/2 minutes. Add half-and-half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired
