Here's a roasted potato soup for you to enjoy.
It's not difficult to make and it tastes really nice.
Perfect for a cold wintery day!
5 large potatoes
2 large onions
2 cloves of garlic
3 cups low sodium chicken broth
2 cups water
4 Tablespoons olive oil
1/2 cup light cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped thyme
6 teaspoons crème fraîche (or sour cream)
Minced Chives, for garnish
Preheat oven to 400 Degrees
Dice potatoes and onion.
On a baking sheet toss potatoes, onion, garlic, thyme, salt/pepper with olive oil.
Toss to combine.
Cook in the oven for 25 minutes.
Meanwhile, in a large saucepan bring chicken broth and water to a boil.
Add potatoes/onion mixture and cook over medium heat for another 30 minutes.
In small batches, liquify in a food processor.
Return to pot. Add cream. Simmer 10 minutes longer.
Serve in individual bowls.
Add 1 teaspoon crème Fraîche (or sour ceam).
Garnish with chives