Roasted Garlic Potato Soup recipe

6 servings

6 baking potatoes, peeled and cut into 1 inch pieces

2 tablespoons olive oil, divided

1/2 teaspoon ground black pepper

1 onion, chopped

6 cloves garlic, peeled

3 cups chicken broth

1 cup water

1 cup whole milk

salt to taste

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil.

Sprinkle with pepper; stir to coat.

Bake for 25 minutes, or until potatoes are browned.

Reserve 1 cup of roasted potatoes.

In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes.

Add potatoes and garlic and stir in broth and water.

Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of broth mixture into a blender; blend until nearly smooth.

Repeat with remaining mixture; return all to pot.

Stir in milk and season with salt to taste.

Ladle into bowls and top with reserved roasted potatoes.