Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 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. 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.
4. 4 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.

Nutrition per serving