Roasted Garlic Potato Soup
|Garlic heads||5 (Whole Heads)|
|Bacon slices||2 , diced|
|Diced onion||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Peeled diced baking potato||2 Pound (6 Cups)|
|Low salt chicken broth||4 Cup (64 tbs)|
|2% reduced fat milk||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate cloves); cut off top one-third of each garlic head. Wrap each head separately in foil. Bake at 350° for 1 hour or until garlic is soft. Let cool 10 minutes. Squeeze garlic heads to extract 1/4 cup garlic pulp, and set aside. Discard skins.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard bay leaf.
4. Place garlic pulp and 2 cups potato mixture in a blender or food processor, and process until mixture is smooth. Return puree to potato mixture in pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.