6 cups chicken stock
4 heads garlic (you read that right - full HEADS not cloves)
4 baking potatoes, peeled and diced
3 ribs celery, cut into 1-inch pieces
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed well

Place garlic in a 1-quart casserole. Cover and bake at 350 degrees F for one hour. Remove from oven, but do not lift lid.

In a large stock pot, combine remaining ingredients. Bring to a boil. Reduce heat to medium and continue to cook until potatoes are tender.

Mash vegetables into broth with potato masher. Cut off just enough of the bottom of each head of garlic to expose cloves. Gently squeeze out all the garlic from the skins. Add roasted garlic to soup mixture. Stir very well to incorporate.

Serve with crusty bread and cheese for a robust lunch or dinner.

Serves 6.