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➡️ INGREDIENTS

500 g potatoes peeled and cut into pieces
1 onion peeled and cut into pieces
1 head of garlic
3 tbsp olive oil
600 ml vegetable broth
150 ml heavy cream
salt to taste
pepper to taste
nutmeg to taste
chili flakes to taste
1 baguette sliced and toasted
100 g bacon sliced
1 tbsp parsley chopped
2 tbsp honey

➡️ INSTRUCTIONS

❤️Preheat your oven to 220°C (430°F).
❤️Place the potato and onion pieces on a baking sheet. Cut the top off the head of garlic, drizzle everything with olive oil, and sprinkle with salt.
❤️Bake for 35 minutes until the potatoes are tender and the garlic is soft.
❤️In a blender, add the roasted potatoes, onion, squeezed roasted garlic cloves, vegetable broth, heavy cream, salt, pepper, chili flakes, and nutmeg. Blend until smooth.
❤️Cut the baguette into slices, drizzle with olive oil, and toast in a pan until golden and crispy.
❤️In another pan, cook the bacon on high heat for about 3 minutes until crispy. Remove and drain on paper towels.
❤️ Transfer the soup to bowls, top with crispy bacon bits, chopped parsley, and a drizzle of honey. Serve with toasted baguette slices.

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