Garlic Roast Potato soup

Ingredients
2kg roasting potatoes, peeled and cut into similar sizes
2 large onions cut in half, leaving the outlet skin on and the root
1 large bulb garlic
5 tbsp of duck or goose fat
300ml single cream
2tbsp butter
1 litre chicken stock
2 tsp Marmite/Vegemite/Yeast Extract Spread (not necessary, but tastes nice)
Salt and Pepper to taste

Method
Place the potatoes in a pan of salty water and bring to the boil. Reduce to a simmer and cook until the potatoes are nearly falling apart. Drain, give a shake to fluff up the edges and leave to cool. As they cool down, cracks appear in the potatoes. These cracks will allow more oil to be absorbed and create those glorious roasted bits that taste so good.

As they are cooling down, preheat the oven to 200 centigrade and put the fat into a roasting tray. Put the tray in the oven to heat the oil.
Put the onions, cut side down, onto a baking tray and drizzle with oil or duck/goose fat. Wrap the bulb of garlic in foil, but drizzle with a drop of fat before scrunching the foil shut and place on the same tray as the onions. Put the tray on the lower shelf in the oven.
Take the tray of hot fat out of the oven, be careful as it will be incredibly hot. Pour the potatoes into the fat.It will sizzle. Using a spoon and a fork, roll the potatoes into the fat until they are fully coated. Pop the tray on the top shelf in the oven.

They should take about an hour to roast. If they take longer, then they take longer, if it’s less time, then so be it. You want the potatoes to be golden brown and crunchy and ever so inviting.
The onions should be really soft, the petals will be coming apart when you try to pick them up. Wait until they are cool before you do anything though.

When they have cooled a little, pull the cooked onion away from the root and the skin, you might have to cut them but usually they will pull away. Put into a large saucepan. Add the potatoes and any oil left in the pan. Unwrap the foil from around the garlic. Take the garlic out and cut in half. Squeeze the soft garlic paste into the pan with the onions and roasties and add the butter.

Add the marmite into the stock, then pour the stock and cream over the contents of the pan. Leave to soak in for at least 3 hour, or overnight. This will allow the flavours of the vegetables to flavour the stock and cream.
After waiting for however long you chose, blitz until your desired consistency. If you are learning to eat solid foods, keep back a couple of the roast potatoes but cut them into chunks. Add them into the soup after you've blitzed it. If you need the soup to be a thinner consistency just add more cream or milk.

To serve, place either a lump of soft cheese or a soft boiled egg (out of it's shell) in the bottom of your bowl, pour the warm soup over the top.

When you get a little bit more experienced with solid food, this soup works ever so well with pieces of cooked sausage or chunks of ham mixed through it after blitzing.