Roasted Potato Soup

I don't know which is sadder, no post since March or that I'm posting soup in July!

Well since I've been sick twice in the last month this is what I wanted both times. The second time I made it at 9pm, it's gooooood.

Preheat oven to 450
Peel and dice 6 russet potatoes.
spray a cookie sheet and place your potatoes on it.
Toss your potatoes in olive oil and then sprinkle with Johny's
seasoning or I just use Season All.
Roast 25 min- til tender and browned.

In a lrg soup pot:
1 onion chopped( to smithereens, if your me).
1/2 tsp. minced garlic
3 carrots diced
2 stalks celery diced
1 tsp. dried parsley
4 tsp. chicken base
5 cups water.
after my onion and garlic I sometimes add a few tablespoons of flour to thicken a bit.

Bring to boil and let simmer for 15 min.
Add 1/2 c. butter &
12oz. evaporated milk.
Then add your potatoes, scrapping all the browned bits from the pan.

So Delicious