Garlic and Potato Soup - Death by Potato Soup version 1

I was told this recipe some years ago and have loved it ever since. Now that we are heading into winter it is the perfect time to make this. I have often called this recipe Death by Potato soup but in fact I have 2 different versions of my death by potato soup. For me to classify something as death by it has to have all the ingredients for something very healthy, but if you eat too much of you will probably end up with a heart attack. This is the first of the two recipes.

This recipe is actually more about proportions in the final product and mixing to taste. When making this you need to take into consideration how many people you are going to be eating this dish. For this recipe I am making for a group of 10 people.

Ingredients

12 heads of Garlic (minimum of one head for each person eating this soup)
5kg of Potatoes (judge how much you need for you group)
Dairy to taste (butter, Milk, and sour cream)
salt to taste

Method
cook potatoes whole until the skin breaks and they start to split.

While to potatoes are cooking roast the heads of garlic in the oven for 30 - 45 min at 175 deg C

Drain off the water into a separate bowl. Mash the potatoes adding liquid (dairy and potato water) to the mixture to the consistency required. For this recipe I then use a hand blender to make the soup mixer and smooth. Remove the garlic form the oven and squeeze the contents into the soup. Continue to mix and serve.

Note, then dealing with the garlic that has just come out of the oven it is a good idea to wear some gloves. If you use latex gloves up a couple of pairs on. This helps with the heat.

Additions
You can also add the following to this soup
Scrambled Eggs
Original water that the potatoes were cooked in
Onions
Chives