Roasted Garlic Potato Soup

ROASTED GARLIC POTATO SOUP

7 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

5 Whole Garlic Heads

2 Bacon slices -- diced

1 c Onion -- diced

1 c Carrot -- diced

2 Garlic cloves -- minced

6 c Baking Potato -- diced

-above aprox 2 pounds

4 c Chicken broth -- low salt

1/2 ts Salt

1/4 ts Pepper

1 Bay Leaf

1 c 2% low-fat milk

1/4 c Parsley -- fresh chopped

Notes: Thickened by mashed potatoes, this rich soup

gets its hearty, smoky flavor from the addition of

bacon and garlic.

Remove white papery skin from each garlic head (do

not peel or separate cloves). Wrap each head

separately in aluminum foil. Bake at 350F degrees for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the

skins.

Cook bacon in a large saucepan over medium-high

heat until crisp. Add onion, carrot, and minced

garlic, and saute 5 minutes. Add potato, broth, salt,

pepper, and bay leaf; bring to a boil. Cover, reduce

heat, and simmer 20 minutes or until potato is tender;

remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a

blender or food processor and process until smooth.

Return puree to pan; stir in milk, and cook over low

heat until thoroughly heated. Remove from heat and stir in chopped parsley. - - - - - - - - - - - - - - - - - -