750ml vegetable stock
5 garlic cloves, 3 for soup, 2 for topping
3 large floury potatoes
2 large blue/purple sweet potatoes
1 small blue/purple sweet potato, for the chips
250ml oat cream, or regular cream for non vegans
oil for baking chips and garlic
Peal all potatoes. Cut all - except the small one for the chips - in different shapes, cubes and half moons.
Preheat oven to 175C (350F).
Peal the garlic and chop finely. Put 2/3 on a baking paper lined tray.
Bring the stock to a boil with the potatoes, sweet potatoes, remaning garlic, salt and pepper to taste, and cook for about 10 minutes.
Meanwhile, cut the small sweet potato in thin slices and place next to the garlic on the baking tray. Put in oven and bake for 10 minutes. The garlic won't need as long - take it out as soon as it's golden brown.
Serve the hot soup topped with chips and crispy garlic.