INGREDIENTS

• 6 potatoes, half peeled, cut into small chunks
• 1 onion, chopped
• 1 bulb garlic, separate cloves but do not peel
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 1 cup water
• 1 cup light cream or milk
• 1 slice bacon, cooked, cut into small pieces
• grated cheddar cheese (for garnish)

DIRECTIONS

1. Preheat oven to 425F.
2. Place potatoes in bowl, drizzle with olive oil, salt & pepper. Stir and place on one side of cookie sheet, spreading out evenly.
3. Place onions in same bowl, drizzle with olive oil, salt & pepper. Stir and place on other half of cookie sheet, spreading out evenly.
4. Place garlic cloves in corner of cookie sheet, drizzle with olive oil.
5. Bake all above for 25-45 minutes (depending upon how big you cut the potatoes, potatoes should be fork tender but not falling apart).
6. Remove when potatoes are roasted. Squeeze garlic out of skins.
7. In large saucepan, add 3 cups chicken broth and water. Add potatoes, onions, roasted garlic puree and bacon. Bring to soft boil, reduce heat and simmer for 20 minutes.
8. Blend with hand blender until nearly smooth (leave some small chunks depending upon how you like it). Stir in cream (or milk). Season with salt & pepper.
9. Ladle into bowls and serve with grated cheddar cheese.

Yield: 8-10 servings