Roasted Veggie Soup

1 large onion, peeled, quartered, and separated
3 to 4 medium potatoes, peeled, cut into small chunks
a few tablespoons olive oil
salt and pepper to taste
1 head garlic
1 large can chicken broth
1/3 cup dry sherry

Preheat oven to 425.

Place onion and potatoes in a plastic bag. Add a few Tablespoons of olive oil, salt and pepper; toss to coat.

Cut the top off one head of garlic pour a little olive oil over the top.

Put all ingredients into a large roasting pan.

Roast in 375F oven until onions caramelize and potatoes and garlic are soft.

Meanwhile on the stovetop heat the chicken broth and sherry.

When the veggies are done take them out of the oven and put into soup pot. Cook them a bit more, just enough so the potatoes thickened the broth.

From: Michele, NH