1 lb bone-in skin-on chicken breast(s)

2 cups diced yukon gold potatoes

3 cups chicken stock

8 oz cream cheese

2 ½ cups broccoli florets

salt and cracked black pepper, to taste

Preheat oven to 400 degrees. Wrap whole head of garlic in aluminum foil. Bake until garlic is tender when pinched with tongs, approx 40-50 minutes. Remove from oven, open up aluminum foil wrapping and allow to cool.

In the meantime, place chicken (skin side up), on parchment lined baking sheet and bake in the same oven until juices run clear and interior temperature (in the deepest part of the breast, close to the bone) reads 165 degrees. Remove from oven and allow to cool. Once cool, discard skin and remove meat from the bone. Shred by hand or chop with a knife until bite-sized pieces are obtained. Do not discard chicken breast carcass.

In a large stock pot, place chicken breast carcass, potatoes, and chicken stock. Bring to a boil, cover, reduce to heat to medium low, and allow to simmer until potatoes are just starting to become fork tender. Remove from heat and remove and discard chicken carcass.

Ladle out 1 cup of stock and potato mixture and place in a large head proof bowl. To the bowl, add the cream cheese and the roasted garlic cloves (squeezed out of garlic skin). Using an immersion blender, blend until creamy (or do so in a traditional blender).

Transfer pureed mixture back to soup pot and stir. To the soup pot, add the broccoli florets and minced garlic. Place lid back on soup pot and bring the soup back to a boil and then lower heat to maintain a simmer. Cook just long enough for broccoli to soften to desired texture then remove from heat. Stir in chopped or shredded chicken. Season with salt and pepper to taste.

(Makes approx 8 cups of soup)