Roasted Potato Soup

Total Time: 75 hrs 15 mins Preparation Time: 15 mins Cook Time: 75 hrs

Ingredients

• Servings: 8
• 2 lbs potatoes, peeled and cut in half (4 to 5 potatoes)
• 2 onions, halved and peeled
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 garlic, medium head
• 2 1/2 tablespoons butter or 2 1/2 tablespoons soy margarine
• 6 cups low-sodium vegetable broth
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup milk (or half-and-half or soy milk)

Recipe

• 1 preheat oven to 400°f place potatoes in large bowl. snip root end off each onion and cut each half into 3 sections. add onions to potatoes, breaking up onions with your fingers to separate.
• 2 drizzle vegetables with oil, add thyme and toss well. spread vegetables on baking sheet. season with salt and pepper.
• 3 slice top third off head of garlic and place it on a piece of foil. put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. fold sides of foil to enclose; place on pan with vegetables.
• 4 roast vegetables 45 minutes, then remove garlic. continue roasting vegetables until tender, about 15 minutes more.
• 5 in large saucepan, bring broth to a simmer over medium-low heat. transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. process mixture until fairly smooth, then transfer to bowl. repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. stir all pureed mixture into broth in pan; keep pan over low heat.
• 6 in small saucepan, melt remaining 2 tablespoons butter over medium-low heat. add flour and cook, stirring constantly, 1 1/2 minutes. stir in milk and cook, stirring often, until thickened, about 3 minutes. stir in ladleful of soup and cook 1 minute.
• 7 add mixture back to soup. cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. serve right away, or cool, refrigerate and reheat when needed.