It's called a stew, but let's face it, with those ingredients it's a potato soup. At least, that's what I made of it. Potato soup with lots of garlic. It's a very short recipe, but the result is more fancy than you might expect: you can easily serve this as the starter if you have guests! It's the roasted garlic that gives it just that little bit extra.
Front line stew
1 liter poultry stock (from a cube or homemade), or vegetable stock for a vegan version
500 g potatoes, peeled and cut in chunks
1 head of garlic
1-2 tblsp fresh parsley, chopped
Slice the top off the garlic bulb, so that you can see the individual cloves. Brush with a bit of vegetable oil, wrap in aluminium foil and roast in the oven at 180 degrees centigrade for 45 minutes. Take out and let cool.
Bring the stock to the boil. Add the potatoes and boil for 20 minutes or until the potatoes are tender. Press the now mushy garlic from its peel and stir through the soup. Turn off the heat. Puree the soup until completely smooth. Season with parsley, either in the pot or when serving. Enjoy!
Tip: fry some bacon cubes and/or sliced mushrooms and add these to the pot after pureeing the soup