ROASTED POTATO SOUP

6 med. baking potatoes (about 2 lbs.)
l large onion, quartered
6 cloves garlic, peeled
2 tbsps. butter, melted
l/4 to l/2 tsp. black pepper
3 cups chicken broth
2 cups water
l cup whipping cream
Baked potato chips (optional)
Scrub potatoes thoroughly with a brush. Pat dry. Cut potatoes into l” chunks. Place potatoes, onion and garlic in a shallow roasting pan. Drizzle with the melted butter and sprinkle with pepper. Bake, uncovered, in 425 oven 50-60 mins. or till potatoes are browned, stirring occasionally. Transfer toasted potatoes and onion mixture to a large saucepan. Stir in chicken broth and water. Bring just to boiling; reduce heat and simmer, covered, for 20-25 mins. or till potatoes are very gtender. Using a potato masher, mash potato mixture till nearly smooth. Simmer, uncovered, for l5 mins. more or till slightly thickened. Stir in whippping cream and heat through. Ifr desired season to taste with s&p.
for a smoother soup carefully blend one half at a time in blender or processor. Better Homes