Roasted Potato and Garlic Soup

4 Red potatoes
1 Onion, chopped
1 tsp. dried rosemary
1 Bulb garlic
1 Tbsp. olive oil
1 14 oz. can chicken broth
1 Tbsp. flour
1/4 tsp. pepper
1 Cup half-and-half

Peel and cube 2 of the potatoes. Cube the remaining 2 potatoes leaving the skin on. Place potatoes in Bean Pot. Sprinkle onion and rosemary evenly over all. Peel away the outer leaves of skin from the garlic bulb;
leave skins of the 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. Cover and bake at 350° for Ph hours or until potatoes and garlic are soft.

Cool slightly. Squeeze the garlic bulb to remove the paste from the cloves. In a food processor combine half the mixture in Bean Pot with half the chicken broth, flour and pepper. Cover and blend until smooth. Pour mixture back into Bean Pot and mix in remaining broth and half-and-half. Mix well and return to oven for about 15 minutes, stirring every 5 minutes.