This soup gets a ton of flavor from roasted garlic; begin by roasting your garlic.

Once the garlic is in the oven, prep your other vegetables.

Once your garlic is roasted allow it to cool before handling.

You can make garlic ahead of time if you prefer.

Squeeze the cloves out of the skin to remove them for the soup.

Cook your potatoes, leeks and onions in broth for about 45 minutes.

Once done, blend and top with compliant bacon and a drizzle of truffle oil if you desire.

Eat and Enjoy!

Check out more amazing Whole30 Recipes like this Zuppa Toscana!