1/3 cup blanched almonds
3 large whol heads garlic, plus
2 large garlic cloves crushed and peeled
2 Tbs water
1 Tbs extra-virgin olive oil
1 large onion, finely chopped
1 lb all-purpose potatoes preferably yukon gold peeled and diced
6 cups reduced-sodium chicken broth, defatted
salt & freshly ground black pepper, to taste
1/2 cup nonfat plain yogurt
2 Tbs chopped fresh cilantro


Preheat oven to 400°F.
Spread almonds on a baking sheet and bake for 3 to 5 minutes, or until fragrant. Set aside.
Pull papery husks off garlic heads. Slice the tip off each head to expose cloves. Place on a square of aluminum foil and sprinkle with water. Pinch edges of foil together. Roast for 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins; set aside.
Meanwhile, in a Dutch oven or soup pot, heat oil over medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and potatoes; cook, stirring, for 2 minutes more.
Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove from heat and let cool.
Strain soup into a bowl; transfer solids to a food processor or blender and puree until smooth, adding a little broth if necessary. Return puree and broth to pot. Whisk to combine.
In a blender or mini food processor, puree reserved roasted garlic and almonds until smooth. (Add a little soup if necessary.) Add puree to soup.
Bring soup to a simmer. Season with salt and pepper. Ladle into warmed soup bowls. Garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately.