Velvety Roasted Potato Soup

Preheat oven to 400 F. Spray a sheet pan with nonstick spray and set aside.

Wash and peel the potatoes and cut into 1-inch pieces. Slice the onion into similarly sized chunks. Lay all of the veggies on the sheet pan and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Roast at 400 F for 25-30 minutes, tossing 2-3 times in the process.

Once the potatoes are done, remove the pan from the oven. Puree the vegetable mixture in batches combining some of the with some of the stock in a high-speed blender. Note: you can also use a food mill or a food processor; I just find that a blender gives it the best velvety texture. After each batch is done pour it all into a large soup pan and continue with additional batches.

Once all of the potatoes and stock are pureed, put the pot on the stove and bring to a simmer over low heat. Add the smoked paprika as it heats. Serve hot.