3 Medium Yukon Gold potatoes, cut into 1/2" slices
1 Large onion, peeled and cut in half
1 Head of garlic
2 Medium carrots
1 cup Sliced mushrooms
1 tsp Italian seasoning
Olive oil
Salt
Pepper
1 ½ Cups Chicken stock
¼ Cup Heavy whipping cream
½ Cup Whole milk
Instructions
Preheat the oven to roast at 425F.
Prepare the veggies, slicing the potatoes and sweet potatoes into 1/2" slices. Peel the onion, trim off the two ends and cut in half. Then peel the layers apart from each other. Slice the carrots in half lengthwise.
Place the potatoes, sweet potatoes, onion and carrots into a big bowl and drizzle generously with olive oil. Sprinkle with salt and pepper to taste and the teaspoon of Italian seasoning and toss, making sure that everything is well coated with olive oil and seasonings. Drizzle the garlic with olive oil and wrap in tin foil.
Spread all of the potatoes, sweet potatoes, carrots and onion pieces out in a single layer on one or two baking sheets and place the garlic in the tin foil in a corner on one of the baking sheets. Bake on the middle rack for 45 minutes, or until the veggies are roasted on the top and soft to the touch.
Once the veggies are perfectly roasted, remove from the oven. Add the veggies with the chicken stock to a blender and blend blend blend until it's perfectly smooth. Don't cheat on this step - trust me, it is well worth the extra time to make sure it's perfectly smooth and creamy!
Pour the blended veggies, milk and heavy whipping cream into a medium sized pan on medium heat on the stove and bring to a light boil, stirring constantly, then remove from heat and let cool a bit before serving with a piece of fresh, homemade sourdough bread! Enjoy. :)
