Roasted Garlic Potato Soup

Total Time

1 Hour 5 Minutes

Servings

6

Ingredients

• 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

Instructions

1. Preheat oven to 220°C.
2. 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.
3. In a 3 quart saucepan heat remaining oil; sauté 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.
4. Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot.
5. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.