Roasted Potato and Garlic Soup

4 russet potatoes, peeled and cut into 1-inch pieces
2 whole heads garlic
4 t lemon juice
3 T olive oil
1 T butter
1 onion, finely chopped
4 c chicken broth
1 c milk
Salt and pepper

Preheat the oven to 400.° Toss the potatoes in a large bowl with lemon juice, 1 T olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.

Slice the top 1/4 off of the garlic heads, exposing most of the cloves. Place the garlic in small ramekins, drizzle each one with 1 T olive oil, and sprinkle with salt. Cover tightly with foil.

Roast the potatoes and garlic for 30 minutes, rotating the pans halfway through. The potatoes are done when they are browned and tender. Remove the foil from the garlic and roast another 10 minutes or until the cloves are brown and popping up from the skins.

Meanwhile, melt the butter in a large saucepan, add the onion, and cook, stirring occasionally, until the onions are carmelized (dark brown.)

When the potatoes are done, allow them to cool briefly. Transfer about 1/3 of them to a dish and set aside. Using the tip of a table knife, scoop the roasted garlic cloves from the skins. Put the garlic and the rest of the potatoes into a blender container and pour chicken broth to cover (you may need to process in batches.) Process the potato mixture until smooth. Add to the onions in the pan and pour in any remaining chicken broth. Add the milk. Whisk thoroughly, and heat through.

Add the reserved chunks of roasted potato, cutting them into smaller pieces first if desired. Adjust the seasoning with salt and pepper and adjust the consistency with more chicken broth if desired.