Recipe - Roasted Potato Soup

6 md Baking potatoes
1 lg Onion; quartered
6 Cloves garlic; peeled
2 tablespoon Butter or margarine; melted
One half teaspoon Cracked black pepper
3 cup Chicken broth
2 cup Water
1 cup Whipping cream
Baked potato chips; optional
Snipped fresh sorrel;
optional

Scrub potatoes thoroughly with a brush. Pat dry with paper towels. Cut
potatoes into 1inch chunks. Place potatoes, onion, and garlic in a shallow
roasting pan. Drizzle with the melted butter and sprinkle with the crushed
black pepper. Bake, uncovered, in a 425° oven for 5060 minutes or till
potatoes are browned, stirring occasionally.

Transfer roasted potatoes and onion mixture to a large saucepan. Stir in
chicken broth and water. Bring just to boiling; reduce heat and simmer,
covered, for 2025 minutes or till potatoes are very tender.

Using a potato masher, mash potato mixture till nearly smooth. simmer,
uncovered, for 15 minutes more or till slightly thickened. Stir in whipping
cream and heat through. If desired, searon to taste with salt and pepper.
For a smoother soup, carefully blend, onehalf at a time, in blender
container. Serve topped with potato chips and snipped sorrel, if desired.

Recipe by: Better Homes and Gardens December 1997

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 29,
1997