Creamy Roasted Garlic Soup

Ingredients

2 carrots, julienne
1 leek, julienne (white only)
1 Tbsp. olive oil
¼ cup Garlic in Oil
1 jar Unseasoned Cream Sauce
3 quarts milk
2 quarts water
1 rib celery, bias cut
salt and pepper to taste
¼ cup Chicken Base of your choice

Instructions

(yields 5 quarts)

Mix the Chicken Bases with the water and milk. Add the Unseasoned Cream Sauce and prepare per package instructions. Sauté the Garlic in Oil until golden. Sauté the vegetables until tender. Combine the cream sauce mixture with caramelized garlic and vegetables. Season with salt and pepper.