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Ingredients

6 potatoes, peeled and cut into 1 inch pieces 2 tablespoons olive oil, divided ½ teaspoon ground black pepper 1 onion, chopped 6 cloves garlic, peeled 3 cups chicken broth 1 cup water 1 cup whole milk salt to taste

Nutrition Info

240.9 calories carbohydrate: 42.9 g cholesterol: 4.1 mg fat: 6.1 g fiber: 4.3 g protein: 5 g saturatedFat: 1.4 g servingSize: - sodium: 479.4 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil, saute onions for 5 minutes. Add potatoes and 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 and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

6 servings

A stick to your ribs meal! Serve with cheese, bacon or herbs.