Roasted Garlic Potato Soup 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 Directions 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 min. Spoon half of broth mixture into 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. Back