From Recipes from America’s Small Farms

4 medium Russet potatoes, peeled, cut into small cubes

4 garlic cloves, sliced

1 to 2 TBSP toasted sesame oil or olive oil

1 tsp salt

1 tsp freshly milled black pepper

2 to 3 cups vegetable stock or salted water

1 cup soy milk or rice milk (you can use cow’s milk if you prefer)

½ cup half and half *optional

1 TBSP garlic powder

1 TBSP Italian seasoning

1 tsp ground cumin

1 tsp ground nutmeg

1 tsp ground red pepper

Grated Parmesan cheese *optional

Chopped fresh flat leaf parsley *optional

Chopped fresh or dried thyme *optional

Cracked black peppercorns *optional

Preheat the oven to 400F.  Place half of the potatoes and garlic in a 13 x 9 inch baking pan; add the sesame oil.  Turn the potatoes and garlic to coat with the oil; sprinkle with ½ tsp of the salt and ½ tsp of the pepper.  Roast for about 15 to 20 minutes, until the potatoes are tender.

Meanwhile, bring the stock to a boil in a large saucepan and add the remaining potatoes and garlic.  Simmer until tender, about 10 minutes.  Puree the mixture in a blender, leaving it as thick as possible.  You may need to puree in batches, depending on the size of the blender.

Return the mixture to the pan, add the soy milk and half and half, if using, as needed for creaminess and to thin to the desired consistency.  Add the garlic powder, Italian seasoning, cumin, nutmeg, red pepper, and remaining ½ tsp of and pepper.

When the roasted potatoes are done, add to the soup base.  Top with parmesan cheese, parsley, thyme, and cracked black peppercorns, if desired, and serve.