Take 2 big potatoes, clean,peel and cut into medium sized pieces
Place them in a ungreased baking tray. Also place onion (cut in half) and garlic (unpeeled)
Sprinkle 1 tablespoon of olive oil and salt and bake them in preheated oven at 180 degree for about 30 to 35 minutes or until light golden brown.
Peel the garlic and place everything to a blender.
Add 2 cups of vegetable stock to the blender and blend to a smooth puree.
Heat a heavy bottomed saucepan with 1 tablespoon of butter, salted or unsalted.
Add in 1+1/2 teaspoon of flour to the pan and stir continuously in medium heat for a minute.
Add in 1 cup of vegetable stock and stir well to mix everything well.
Next add 1 cup of milk (you can use low fat milk) and mix well.
Add in 1 teaspoon of black pepper powder.
Now add in the prepared potato puree to the saucepan and mix well.
Let the soup comes to a boil. Lastly add in chilli flakes and fresh red chilli.
Give it a last stir, check the seasoning, add salt if necessary and remove from heat.
Transfer to soup bowls, garnish with some chopped spring onion and fresh red chilli. You can also add some grated cheese if you like.
Enjoy the hot, delicious and creamy potato soup with some toasted bread.
