The Classroom'S Roasted Carrot And Potato Soup - cooking recipe

Ingredients

3 lb. Idaho potatoes
1 lb. carrots
6 cloves garlic
3 ribs celery
1 medium onion
1/2 c. melted butter
1 qt. chicken stock
1 pt. heavy cream
salt and freshly cracked pepper to taste

Preparation

Peel and roughly cut the potatoes, carrots, garlic, celery and onion and place in roasting pan. Coat with butter, salt and pepper to taste, then mix thoroughly.
Roast in a 400\u00b0 oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325\u00b0 and roast until tender, about 1/2 hour more. Stir frequently to prevent scorching.