Recipes:
## **Roasted Potato Soup**
**Serves 4**
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### **Ingredients**
* 6 russet potatoes, peeled, chopped
* 2 leek bulbs, white and light green parts only, chopped
* 2 onions, chopped
* 1 clove garlic, minced
* 1 carrot, sliced
* 1 medium stalk celery, chopped
* 4 chicken bouillon cubes
* 1 tablespoon chopped fresh parsley **or** 1 teaspoon dried parsley
* 5 cups water
* 1/2 cup butter or margarine, melted
* 1 (12-ounce) can evaporated milk
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### **Make Ahead**
You can roast the vegetables up to **4 hours** ahead. Roasted vegetables may be safely stored at room temperature for a few hours.
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### **Variation**
Make this a vegetarian soup by substituting **vegetable bouillon cubes** for the chicken bouillon.
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### **Directions**
1. Preheat oven to **450°F**. Spray a baking sheet with cooking spray.
Place potatoes, leeks and onions on prepared baking sheet; spray vegetables lightly with cooking spray.
2. Roast vegetables, turning frequently, until golden brown, about **25 minutes**.
Place in a large saucepan. Add garlic, carrot, celery, bouillon, parsley and water.
3. Bring mixture to a boil over medium-high heat; reduce heat.
Simmer, stirring occasionally, until vegetables are tender, about **15 minutes**.
4. Add butter and evaporated milk to saucepan; stir.
Cook until heated through, about **5 minutes**. Ladle into soup bowls.
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### Make It Quicker
After the potatoes are peeled and chopped, keep them crisp and white by placing them in cold water until ready to roast.
