Potato garlic soup

6 boiling potatoes, thinly sliced
2 heads garlic
olive oil
1 large red onion, thinly sliced
1 cup peeled and chopped tomatoes
5 cups chicken or beef broth
2 hard boiled eggs, chopped
handful fresh cilantro, chopped

Cut tops off garlic heads, but do not peel. Cover in olive oil and roast in oven for one hour or until golden brown. When cooled, remove garlic to create a paste.

In a soup pot, saute onion and add stock. Boil potatoes until tender. Whisk in tomatoes, roasted garlic paste, salt and pepper. Garnish with chopped hard boiled eggs and cilantro.

Served with grilled sausage and mixed green salad.