Roasted Carrot and Potato Soup

3 lb Idaho potatoes
1 lb Carrots
6 Garlic cloves
3 Celery ribs
1 md Onion
1/2 c Melted butter
1 qt Chicken stock
1 pt Heavy cream
Salt to taste
Pepper, fresh cracked, to taste

Peel and roughly cut patotoes, carrots, garlic, celery, and onion; place them in a roasting pan. Coat with butter, salt and pepper to taste, then mix thoroughly.

Roast in 400 degree oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325 degrees and roast until tender, about one half hour more. Stir frequently to prevent scorching.

Remove from oven and puree vegetables and jucies in a food processor. (The mixture was very thick, so you might add some of the stock to smooth it). Place the puree in a soup kettle and add remaining chicken stock. Bring to a simmer, then add heavy cream, salt and pepper to taste. Stir often to prevent burning.

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