Roasted Garlic Potato Soup

Ingredients

• 3 cups chicken broth 
• 6 cloves garlic peeled
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil divided
• 1  onion chopped
• 6  potatoes peeled cut into 1 inch pieces
• 6 servings salt to taste
• 1 cup water 
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• ladle
• oven
• pot
• blender
• roasting pan

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil.
3. Sprinkle with pepper; stir to coat.
4. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
5. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes.
6. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
7. 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.