6 medium baking potatoes (about 2 lbs.) peeled and cut into 1 inch pieces

2 T olive oil

1 medium onion, chopped

3 cups chicken broth

1 cup whole milk

4 oz. Colby, Cheddar or desired cheese, grated

¾ cup Corbin’s Butter Roasted Garlic Gourmet Seasoning & Marinade

Preheat oven to 425° . Place potatoes in shallow roasting pan. Drizzle with 1 T of oil. Stir to coat. Bake uncovered for 25 minutes. Turn potatoes with metal spatula. Continue to bake until potatoes are browned.

In a 3 qt. Saucepan, heat remaining 1 T of oil. Cook and sir onions over medium heat for approximately 5 minutes. Set aside 1 cup of the roasted potatoes. Add remaining roasted potatoes to onion mixture in saucepan. Stir in broth and Corbin’s Gourmet Seasoning. Cover and simmer until potatoes are very tender. Stir in milk. A few instant potato flakes can be added at this time to thicken soup and give additional flavor. Heat through. Serve and garnish with reserved roasted potatoes, grated cheese. Course ground pepper and parsley can also be used as garnishes.

Yield: 6 main-dish servings.