Step 1

Preheat oven to 425 degrees.

Step 2

In a large roasting pan place potatoes, onion, garlic, butter and pepper. Place pan in oven and set timer for 30 minutes. After 30 minutes, use a heavy spatula and turn potatoes. Roast for 15 more minutes. Turn again and cook for an additional 10-15 minutes being careful that nothing burns or sticks to bottom. Add a little more butter if needed towards the end. The potatoes should be tender and the onion not quite tender.

Step 3

While the potatoes are roasting, prepare the potato for garnish by cutting thin waffle slices using a mandolin. Fry in 375 degree vegetable oil and set aside to drain. This step is optional.

Step 4

Remove the pan from the oven and pour in some of the broth to deglaze the pan. Using the heavy spatula scrape everything from the bottom.

Step 5

Pour entire contents of pan into a large pot along with remaining broth, water, Worcestershire sauce and rosemary. Cover and bring to a boil then simmer for 25 minutes.

Step 6

Remove and discard rosemary.

Step 7

With an emersion blender, puree mixture until completely smooth. At this point, if the soup is thick and creamy, cook no further. If it is still a bit loose, simmer for up to 15 minutes until the mixture is very thick. Ours was perfect without the additional cooking time.

Step 8

Add cream and salt and pepper to taste.

Step 9

To serve, place soup in bowl and top with a dollop of Crème Fraiche. Then sprinkle the chopped chives and finish with a few cooked waffle cut fried potatoes.