Roasted Garlic Soup with Swiss Cheese and Prosciutto

• 14 cup olive oil
• 40 cloves garlic, peeled
• 6 cups reduced-sodium chicken broth
• 1 cup dry vermouth
• 2 large baking potatoes, peeled and chopped
• 12 ounces swiss cheese, grated
• 12 cup whipping cream
• 2 tablespoons dry sherry
• 2 tablespoons cognac or 2 tablespoons brandy
• 1 cup diced onion
• 1 cup diced prosciutto

1. Preheat oven to 350^F.
2. In a baking dish toss the garlic and oil.
3. Bake, covered with foil, about 45 minutes until tender, stir now and then.
4. Place garlic in a large saucepan and reserve the oil.
5. Add chicken broth, wine and potatoes.
6. Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then.
7. Add the cheese and stir until melted.
8. Remove from heat and let stand 5 minutes.
9. In a blender, puree the soup in batches and strain into another large saucepan.
10. Add the cream, sherry, and Cognac.
11. In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes.
12. Add prosciutto and saute until heated through, about 2 minutes.
13. Stir into soup.
14. Season and stir over medium heat until serving temperature.

olive oil, garlic, chicken broth, baking potatoes, swiss cheese, whipping cream, sherry, cognac, onion

Taken from www.food.com/recipe/roasted-garlic-soup-with-swiss-cheese-and-prosciutto-60712 (may not work)