Potato & garlic soup

SOURCE This recipe by Colin Spencer is reproduced in In Praise of the Potato by Lindsey Bareham (Grafton Books, 1991). We have made the recipe steps more explicit for the novice cook.
Serves 3–4 as main dish, 6 as starter
Time (approx): preparation 15m cooking 30m

No, it isn’t a mistake: this recipe does call for 3 heads, not 3 cloves, of garlic.

700g potatoes
3 heads garlic
6 tablespoons olive or rapeseed oil
generous pinch of saffron*
1.1 litres water
275ml single cream
2 tbsp parsley
Salt and pepper to season
* If you don’t have saffron, use 1 tsp of turmeric instead to get the required golden colour.
Knife with a sharp blade
Wooden spoon or spatula for stirring
Vegetable peeler
Large saucepan
Blender or food processor
Measuring jug.
A hob or other direct heat source for cooking; Space to prepare ingredients.
Advance preparation
None required.
Preparing the Vegetables
Peel and chop the potatoes.
Separate the garlic cloves, then peel and roughly chop them.
Wash the parsley, then chop it finely.
Cooking the meal
Sauté the garlic in the oil for 3 or 4 minutes.
Add the potatoes, saffron or turmeric, salt and pepper, and water; simmer for 30 minutes.
Let the soup cool a little, then purée using blender or food processor.
Reheat gently and add the cream and parsley.
Suggested accompaniment
According to the recipe source, the soup “goes particularly well with a pint of cider and crusty bread for dunking.” Sounds like a plan!