This soup is "souper easy" and the kids really love it. I serve it with toasted garlic bread...keeps away the vampires. :)
2 large heads of garlic
2 tablespoons olive oil (divided)
1/2 cup finely chopped onion
1 cup cooked cubed red potatoes (skinned)
3 cups chicken stock
2 cup skim milk
Fresh ground pepper
Garlic Parmesan Bread Seasoning
Cut tops off garlic heads and place on tinfoil. Drizzle with 1 tbsp of olive oil and bake at 350 degrees for 1 hour. Let garlic cool and squeeze pulp into a small bowl.
Saute onion in 1 tbsp olive oil until tender. Add garlic pulp, potatoes, and chicken stock and bring to a gentle boil for 5 minutes. Remove from heat and blend smooth with immersion blender. Stir in milk, salt, pepper, thyme, and bread seasoning to taste. (If too thin, bring to a gentle boil, and thicken with a tablespoon of cornstarch previously mixed with 1/4 cup of water). Do not let milk based soup to boil for more than 30 seconds.