Hearty Creamy Roasted Garlic and Veggie Soup!

Hey everyone! How about one last stick to the ribs type soup for those damp cool nights of early spring!
I picked up a big bag of string beans and needed to find something to do with them, so...

Hearty Creamy Roasted Garlic and Veggie Soup

Did you know that you can freeze roasted garlic? I'll buy 6-8 bulbs, cut the top off, drizzle with EVOO, place in covered baking dish or wrap in foil, bake at 375 for about 45 minutes, then squeeze the cloves into a freezer bag. Presto-I have roasted garlic ready for anything from bean dip to mashed potatoes!
And the house smells pretty good too:@)
Note: If you're careful I'm sure you can keep the cloves separate in the bag, mine kinda clump together. I flatten them out a bit before freezing and estimate how many I'm using.

Hearty Creamy Roasted Garlic and Veggie Soup

All measurements are approximate, just use up what you have.

2-3 large potatoes, cleaned, peeled if you'd like, quartered and diced approx 1/2" (you do need potatoes)

2 handfuls of string beans, washed and cut to approx 3/4"

One small onion, small dice

1 stalk celery, diced or sliced

1 medium carrot, grated
3 shakes of celery seed
Big pinch of salt
2 cups water

7-8 cloves roasted garlic 

2 tblsp butter

One cup milk (I used 2% because that's what I had)

1 tblsp flour

1. Put potatoes, string beans, onion, celery, carrot, celery seed, salt and water in pot, cover and bring to boil. Reduce heat and simmer until veggies are tender.
2. Add garlic and break down with spoon against side of pot.
3. Add butter.
4. Mix flour into milk until it's not lumpy and add to soup. Heat to thicken adding additional milk if you need to thin the soup.
5. Add S&P or Seasoned Salt to taste. I use Lawry's Cracked Black Pepper Seasoned Salt.

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