Instructions

1. Preheat your oven to 375º and line a baking pan with foil.
2. Slice the potatoes into wedges and drizzle them with olive oil and sprinkle on the salt and pepper, roast for 35-40 minutes.
3. In a 3 quart soup pan melt the butter and saute the onion and carrots for 10 minutes.
4. Add the vegetable stock to the soup pot and bring to a boil, simmer until the potatoes finish roasting. Remove the potatoes from the oven and cool to the touch.
5. Remove the skins and add to the pot, cook the soup an additional 5 minutes.
6. Using an immersion blender purée the soup to desired consistency, I like mine smooth but chunky is fine.
7. Serve warm.