Roasted Potato Soup

Ingredients:
1 Potato (I used Russet)
Olive oil (2 TBSP)
1/5 onion
2 garlic cloves
Water
Salt & pepper (to taste)
Optional garnishments:
Parmesan cheese
Chives
Corn
Instructions:
1. Slice potato into quarter-size pieces and drizzle with olive oil, salt, and pepper.
2. Roast potato pieces with onion and garlic bulbs (in skin) for about 30 minutes at
450 degrees in oven or toaster oven.
3. Remove pan and let sit for 5 minutes.
4. Place onion and potatoes into sauce pan and squeeze garlic out of skin into
sauce pan.
5. Pour water over ingredients until theyre just immersed in the water.
6. Bring to a boil; boil for 5 minutes or until potatoes feel soft.
7. Pour ingredients into a blender or use immersion blender to blend.
8. Optional: Garnish with parmesan cheese, chives, corn, etc.