We turned the oven to 350 degrees Fahrenheit, cleaned and cut 3 lbs of potatoes into chunks, and tossed them onto a roasting tray with 1 whole bulb of garlic of which we had cut off the tip. (We kept the skin on as instructed).
Then we drizzled some olive oil over it all and worked it in a little. Nothing better than slathering olive oil over a bunch of potatoes. We roasted the potatoes for about 40 minutes - when all the good smells where twitching in our nostrils and we were too hungry to wait any longer.
We softened 1 big onion all chopped up in some more olive oil,
added 1 quart of vegetable broth, and brought it to a boil.
In the meantime we plugged a whole bunch of thyme leaves.
We added the roasted taters, garlic,
and thyme, cooked it for another five minutes or so, and then
whizzed the soup up with a blender. A little salt and pepper. Done.
We had gotten some crunchy bread for the soup and warmed it up in the still warm oven. Everybody was happy. It turned out to be a real winner. We will definitely do it again.
Thanks a bunch to Nick and Frugulfeeding.