Roasted Garlic & Potato Soup

This is a favourite, not just because it's really good on these cold, damp days/evenings, or because it's so nutritious (and fat-free), but as always, how quick and easy it is.

Heat the oven to gas mark 4 (180 C, 350 F). Bake 6 large potatoes for about an hour and a quarter (until done). At the same time, roast 3-6 bulbs of garlic, tightly wrapped in foil, alongside the potatoes.

When both are done, squeeze the garlic out of the skins, and slip the peels off the potatoes. Combine both in the food processor with chicken broth/stock, sea salt, and lots of freshly ground pepper. Use more or less broth depending on how thick or think you like a soup, and serve hot. As mentioned above, it's perfect with a few shavings (or more!) of parmigiano reggiano cheese (or any hard cheese, such as Asiago).