Roasted Potato Soup
Ingredients.
6 medium baking potatoes
1 large onion roughly diced
6 cloves of garlic peeled
2 Tbsp. butter
1/4 tsp. pepper
3 cups chicken broth
2 cups water
1 cup thickened cream,
1 Scrub the potatoes thoroughly, or peel the potatoes, and cut into 1 inch chunks. Place the potatoes, onion and garlic on a shallow roasting pan. Drizzle with the butter and sprinkle with pepper. Bake uncovered in 220 degree oven 50 to 60 minutes until potatoes are brown, stirring occasionally.
2 Transfer the potatoes onions and garlic to a large saucepan. Stir in the chicken broth and water. Bring to just boiling, and reduce heat and simmer covered for 20 minutes until potatoes are very tender.
3 Using a potato masher mash the potato mixture until smooth. Or put it through a blender. Simmer uncovered for 15 minutes more until slightly thickened. Stir in thickened cream and heat through. Salt to taste.
4 Sprinkle some grated cheese on top to serve.
