Peel and cube 2 of the potatoes. Cube remaining 2 potatoes,
leaving the skin on. Place peeled potatoes on one side of
a 9x9x2-inch baking pan and the unpeeled potatoes on the
other side. Sprinkle onion and snipped rosemary evenly over
all. Peel away the dry outer leaves of skin from bulb of
garlic. Leave skins of cloves intact. Snip off the pointed
top with scissors, leaving the bulb intact, but exposing
the cloves. Place the garlic bulb, cut side up, on top of
the potatoes. Drizzle olive oil over all. Bake, covered,
in a 400° F oven about 50 minutes or until garlic cloves
feel soft and potatoes are tender. Cool slightly.
Squeeze the garlic bulb to remove the paste from the cloves.
In a blender container or food processor bowl, combine the
garlic paste, peeled potatoes, about half the onion, half
of the chicken broth, all of the flour, and pepper. Cover
and blend till nearly smooth.
Pour the pureed mixture into a medium saucepan. Stir in
the unpeeled cooked potato, remaining onion and broth, and
half-and-half. Cook and stir over medium heat till slightly
thickened and bubbly. Cook and stir for 1 minute more.. If
necessary, stir in additional half-and-half to make the soup
the desired consistency. To serve, ladle into soup bowls.
If desired, top each serving with Homemade Croutons and a
sprig of rosemary.
Homemade Croutons: Spread 2 cups cubed sourdough or rye
bread in a single layer in a shallow baking dish. Stir together
2 tablespoons melted margarine or butter and 1/2 teaspoon
Italian seasoning, crushed; pour over bread cubes. Bake in
a 400° F oven for 5 minutes. Stir; bake 5 to 10 minutes
more or till crisp and brown. Makes 2 cups.