Ultimate Loaded Potato Soup

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Place pepper in another shallow roasting pan and drizzle with 1 tablespoon olive oil; stir to coat. Wrap the garlic in foil and drizzle with 2 tablespoons olive oil.

Bake everything for 10 minutes, then remove the garlic. Continue baking potatoes and peppers for 15 minutes, or until potatoes are browned. Reserve peppers.

In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes, fake bacon bits, and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Reserve 1/3 of potatoes and use immersion blender on the rest. Return reserved potatoes and peppers to the pot. Stir in milk and season with green onions and salt to taste. Ladle into bowls and top with reserved roasted potatoes.