Roasted-Garlic Soup

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2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced

1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes

1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges

4 fresh sage leaves

1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons

1 1/2 teaspoon coarse salt

Freshly ground pepper

1/3 cup good quality dry sherry

3 1/2 cups homemade or low-sodium store-bought chicken stock

1 teaspoon fresh lemon juice

6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish

snipped fresh chives, for garnish

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