Roasted Garlic, Potato & Vegetable Soup

• 6 cups chicken stock
• 2 cups small potatoes, cleaned or 2 cups potatoes, peeled & cut into 1/2 inch dice
• 1 cup onion, chopped
• 10 roasted garlic cloves, squeezed out of husk, chopped
• 3/4 cup grated carrot
• 1 cup fresh frenched green beans
• 1 cup broccoli, chopped
• 3 green onions, chopped
• 1/2 teaspoon dry oregano
• 1/2 teaspoon dried thyme
• salt and pepper, to taste

1. Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
2. Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
3. You may puree the soup or not - your choice.
4. I like to add some garlic croutons but it isn't necessary.
5. Serve.

chicken stock, potatoes, onion, garlic, grated carrot, fresh frenched green beans, broccoli, green onions, oregano, thyme, salt

Taken from www.food.com/recipe/roasted-garlic-potato-vegetable-soup-101849 (may not work)