"Life Changing Soup"

WARNING...THIS SOUP IS VERY ADDICTIVE.

Barefoot Contessa Roasted Potato-Fennel Soup (minus the fennel and modified by yours truly)

4 lbs red potatoes, unpeeled and quartered
1/4 cup olive oil
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 yellow or white onions, chopped

3 quarts chicken stock or 3 quarts vegetable stock
1 cup heavy cream

Directions:
Prep Time: 1 hr
Total Time: 2 1/2 hrs

1. Preheat oven to 400°F.
2. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
3. Saute the chopped with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
4. Add the roasted potatoes (including scrapings from the pan) and the stock.
5. Cover and bring to a boil.
6. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
7. Add the heavy cream and allow the soup to cook slightly.
8. Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
9. Taste for salt and pepper.

10. Serve with warm bread, close your eyes, and savor every drop!

I HAVE MADE THIS SOUP ON AN ALMOST WEEKLY BASIS ALL WINTER LONG AND LOVE SHARING IT WITH FRIENDS. IT FILLS YOUR HOME WITH THE MOST WONDERFUL AROMA. JEFF ALWAYS COMMENTS ON HOW GOOD THE HOUSE SMELLS WHEN HE GETS HOME AND IT IS SIMMERING AWAY ON MY STOVE TOP. I HOPE YOU BECOME A POTATO SOUP JUNKIE LIKE ME AFTER ENJOYING THIS RECIPE.