Roasted Garlic and Potato Soup

Preheat oven to 220 C / Gas 7.

Place potatoes in a shallow roasting tin and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes or until potatoes are browned. Reserve 200g of roasted potatoes.

In a 3 litre saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in stock and water. Bring to the boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of stock mixture into a liquidiser; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.