Yukon Gold Potato and Roasted Garlic Soup

1           ounce garlic cloves (8-12 cloves), peeled

2           teaspoons extra virgin olive oil

1⁄2        tablespoon unsalted butter

1           medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces

1           carrot (2 ounces), peeled, cut into 1⁄2-inch pieces

1           rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces

31⁄2      cups fat free, low-sodium chicken or vegetable stock

2           cups water

2           pounds yukon gold potatoes, peeled, cut into 1⁄2-inch slices

1           teaspoon herbes de Provence

1⁄2        cup evaporated fat free milk or half-and-half

1           teaspoon kosher salt

1⁄2        teaspoon ground white pepper

Nutritional information per serving (made with evaporated fat free milk):

Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g • sat. fat 0g • chol. 1mg • sod. 420mg • calc. 67mg • fiber 1g

While the garlic is roasting, heat remaining olive oil with butter in a 3 3⁄4-quart saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.

Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain, about 1 to 1 1⁄2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.