6 baking potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Preheat oven to 425 degrees F (220 degrees C). Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes. Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.