If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

As featured on ‘The Hairy Bikers, Best of British’ 12th April 2013 BBC2


1 medium onion roughly chopped

1 medium potato, peeled and roughly chopped

1 ltr chicken stock

Olive oil

Parsley, finely chopped

Salt & pepper to season

Double cream, optional

Trim the base of each garlic bulb and place on a piece of kitchen foil.  Drizzle with a little olive oil and fold the foil over the garlic forming an airtight parcel.  Place parcel on a baking tray and put in a preheated oven at 180ºC for 35- 40 mins.  The bulbs should feel soft when squeezed gently.  Leave to cool.

Meanwhile, sauté the onion in a little olive oil in a large saucepan until soft but not brown.  Add the potato and cook for a further minute.  Now remove the garlic cloves from their skins and add the roasted garlic cloves to the pan with the potato and onion.  Add the stock and bring to a simmer.  Simmer gently for about 20 minutes until the potato is soft.  Blend the soup with a hand blender or food processor until smooth.  Return to the pan and add a splash of cream if using, check seasoning and add salt and pepper to taste.

Ladle into warm soup bowls and garnish with chopped parsley.

Scottish Garlic Bulbs – NOT IN SEASON UNTIL AUG 2019