Roasted Garlic and Potato Soup Recipe

Rich, creamy and two flavors that compliment each other... served with garlic croutons is my favorite!

• 6 potatoes, peeled and cut into 1 inch pieces
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoon finely minced celery
• 1/2 cup finely chopped parsley
• 3 cups chicken broth
• 1/2 cup water
• 1/2 cup heavy cream
• 1 cup whole milk
• salt to taste
• Optional:
• grated parmesan cheese
• garlic flavored croutons

Preheat oven to 425 degrees

Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.

In a 3 quart saucepan add potatoes, celery, 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, cream and season with salt to taste add parsley. Top with reserved roasted potatoes, garnish with grating cheese and garlic croutons.