Roasted Garlic Potato Soup

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 25 mins Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; toss to coat evenly. Bake for 25 minutes, or until potatoes are golden brown and slightly crispy. Reserve 1 cup of the most beautifully roasted potatoes for garnish.

Recipe View 5 mins While potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a 3-quart saucepan over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.

Recipe View 20 mins Add the roasted potatoes and garlic to the saucepan. Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes, allowing the flavors to meld together beautifully.

Recipe View 5 mins Carefully spoon half of the broth mixture into a blender (or use an immersion blender). Blend until smooth and creamy. Repeat with the remaining mixture. Return the blended soup to the pot.

Recipe View 2 mins Stir in the milk (or cream) and season with sea salt to taste. Heat gently until warmed through. Do not boil.

Recipe View Ladle the Roasted Garlic Potato Soup into bowls and top with the reserved roasted potato pieces. Serve immediately and savor the delightful flavors.