Roasted Garlic and Potato Soup

3 garlic heads, roasted
4 potatoes, peeled and cubed
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
3 cups chicken stock
1/2 cup milk or all purpose cream
rosemary or basil (optional)

In a pot, saute onions, carrots and celery in olive oil until soft. Add cubed potatoes and chicken stock and bring to a boil. Simmer for 15 minutes or until potatoes are cooked. Add garlic, milk or cream and rosemary. Add salt and pepper to taste.

Blend mixture using an immersion blender or a food processor. If soup is a little too thick, you can choose to add more chicken stock.

Drizzle with a little olive oil, garnish with herbs and serve.