Creamy Roasted Potato & French Onion Soup

1 Preheat oven to 375°F. Grease baking sheet and set aside.
2 In a large bowl combine potatoes and onions. Drizzle olive oil, garlic powder, and salt/pepper to taste and toss to combine.
3 Spread potatoes and onions onto the baking sheet and bake for 40 minutes or until onions are beginning to caramelize and potatoes are soft. Allow to cool to room temperature.
4 Place potatoes and onions into the food processor container and secure the lid.  Turn dial to FOOD CHOP/SALSA and pulse until smooth, but with a few chunks of potato still present.
5 Pour pureed potato mixture into a clean pot and add milk, chicken broth, French Onion dip, and fresh thyme. Bring to a simmer and season with salt/pepper to taste.
6 Serve soup with crumbled bacon and parsley, if desired.