- 6 potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons olive oil, divided (30 ml)
- ½ teaspoon ground black pepper (1 g)
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth (680 ml)
- 1 cup water (225 ml)
- 1 cup whole milk (225 ml)
- salt
- Ready the oven and preheat up to 420 degrees F (220 degrees C).
- In a shallow roasting pan trickled with a tablespoon of olive oil, place the potatoes ready to be roasted. Sprinkle with a couple dash of pepper; roll the potatoes over to coat. Bake for 25 minutes or until potatoes are golden brown (reserve 1 cup of roasted potatoes).
- In a large deep saucepan, heat the remaining olive oil and sauté the onions until tender. Add the roasted potatoes and garlic. Pour in broth and water and stir constantly. Bring to a boil and reduce heat. Let it simmer uncovered for about 20 minutes or so.
- Separate half of the broth mixture into a food processor or blender; blend until smooth and even.
- Repeat procedure with the remaining mixture and return all broth to the saucepan.
- Stir in the milk and season with salt in any pints you desire.
- Place soup into individual bowls and top with reserved roasted potatoes.
- Serve warm and enjoy!