Roasted Garlic-Potato Soup

Remove white papery skin from each garlic head (do not peel or separatecloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4cup 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 20minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a blender or foodprocessor,and process until smooth. Return puree to pan; stir in milk, and cook overlow heat until thoroughly heated. Remove from heat, and stir in choppedparsley.

Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavorfrom the addition of bacon and garlic.

cup servings