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Roasted Garlic Soup with Arugula

3/4 c Garlic cloves (about 2 1/2 heads) -- peeled
1 tb Olive oil
6 c Chicken stock or broth
1 3/4 lb Russet potatoes -- peeled, cut into large pieces
1 md Onion -- sliced
1 Bay leaf
1 c Fresh arugula (about 2 bunches) -- chopped
1/4 c Whipping cream

Preheat oven to 350F. Combine garlic and oil in small bowl; toss to coat. Spread out garlic on baking sheet. Bake until soft, about 15 minutes. Combine stock, potatoes, onion and bay leaf in large pot; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes. Remove bay leaf. Mix garlic into soup. Puree in blender in batches. Return puree to pot. Season with sal and pepper. (Can be made 1 day ahead. Cover; chill.) Add arugula and cream to soup and bring to simmer. Ladle into bowls.

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