Potato Soup to keep you warm in January!

This recipe from the Lexington Farmers Market sounds like a January supper that you might want to try!

Roasted Garlic Potato Soup
 

• 6 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

  

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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. 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; 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 minutes.

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.