Roasted Potato & Garlic Soup

  • 2 cups Shamrock Farms Calcium Plus mmmmilk
  • 8 red potatoes
  • 2 red or white onions
  • 1/4 cup fresh rosemary
  • 2 garlic bulbs
  • extra virgin olive oil
  • 1 - 14-ounce can chicken broth
Cooking instructions
  1. Preheat oven to 400 degrees. Spray a 13″X9″ pan with vegetable spray. Cube and peel 4 potatoes. Cube 4 more potatoes (skin on). Dice onions. Snip fresh rosemary. Take off the outer layer of bulbs of garlic, and cut the pointed tips off. Place the veggies in the pan and sprinkle the rosemary. Also, turn the garlic unside down. Drizzle with olive oil. Bake at 400 degrees for 50 minutes. Allow to cool. Next, squeeze the roasted garlic and add half of the potatoes and onions into a blender with chicken broth. Add blended mix to a large sauce pan with the rest of the vegetables and Samrock Farms mmmmilk. Heat. Add salt and pepper. Top with Croutons.