Roasted potato & garlic soup

Potatoes, washed well, partially peeled, cut into bite-size chunks	1 pound
Carrot, trimmed, peeled, cut in 2-inch lengths	1
Garlic, skinned, top trimmed	1 head
Olive oil	3 tablespoons
Salt
Pepper, freshly ground
Chicken broth	32 ounces
Half-and-half	2 cups
Sour cream
Cheddar cheese, shredded

1. Preheat oven to 400°F.
2. In a large pot, add potatoes, cover with water, and add a pinch of salt; bring to a boil, and cook for 5 minutes.
3. Meanwhile, line a rimmed baking sheet with parchment paper.
4. Drizzle garlic with oil, wrap in foil, and place on baking sheet.
5. When potatoes are ready, drain, and return to pot with carrots; drizzle with oil, sprinkle with salt and pepper, and stir to coat.
6. Place on baking sheet with garlic, and bake for 30 minutes; shake the baking sheet, and continue baking for another 15 minutes, until carrots are tender.
7. Reserve two potatoes and a few garlic cloves, and then place remaining potatoes, carrots, and garlic cloves in a food processor.
8. Add half-and-half, and pulse until desire texture is achieved.
9. In the pot used for boiling, mash the potatoes and garlic.
10. Stir in broth and pureed potato mixture, bring to a boil, and then reduce to a simmer; cook 15 minutes.

Serve with a dollop of sour cream and shredded cheddar cheese on top.

Recipe inspired by a beloved dish from a chef moved on and restaurant long ago closed. Thanks to Mom for the Ninja food processor, which zapped this into the perfect soup consistency.