I used more than one potato, but I forgot to take a picture until now.

Potatoes (about 2lbs)
1 big onion or 2 small onions
Little chunk of butter
10 cloves garlic
Salt and Pepper
Extra Virgin Olive Oil (I used garlic infused Extra Virgin Olive Oil)
6 cups chicken stock
2 Tablespoons flour
1/2 cup milk or half and half

Preheat oven to 400 degrees.

Cut up potatoes and onions, toss with the olive oil, use enough to coat them. Layer them on a cookie sheet. Throw some salt and pepper on them. Bake for an hour. (the tips will get a bit burnt, don’t fret…this causes some seriously good flavor)

Melt some butter and put your garlic in. I use the pre-minced garlic. LOVE that stuff. If you want to use a head of garlic, put it in some foil with the butter and throw it in the oven, bake it for 45 minutes. If you’re like me, spoon the minced stuff in a pan and cover, heat on low for a good half hour, raise the heat a bit towards the end and get it a nice golden brown color.

When the potatoes and onions are done, you can put some stock in a food processor and chop up about 1/4 of the potatoes and onions.

Make a roux with the butter and flour then mix with the stock, stirring smooth. Add in potatoes, onions, garlic and milk, simmer for a bit and you’ve got the best potato soup I’ve ever made!

We ate this with some buttered sun-dried tomato bread. Oh man. Delicious!!