Shogo Tang (Roasted Potato Soup)

3 potatoes
1 TB butter
1/2 TB ginger, grated
1 TB garlic, chopped
1 tsp. roasted chili powder
1/4 tsp. ground Szechuan peppercorns
2 cups water
1 cup vegetable stock
1 cup Tibetan tea (or any similar tea)
2 scallions, chopped

Prepare the tea, making sure not to make it too strong, and mix with the 2 cups of water and 1 cup of stock. Heat a broiler and broil potatoes until brown and very slightly charred (but NOT burnt). Turn and brown other side. This process should take about 30-40 minutes. When the potatoes are done and cooled, peel the potatoes, chopping up the both the browned peel and potatoes into small chunks. Fry the garlic, ginger, chili powder, and ground peppercorns in the butter for 1 minutes, or until aromatic. Add potatoes and potato skins and mash while adding water and tea, until you get a smooth-chunky consistency (you'll know when you get there). Ladle into bowls and top with chopped scallions.