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Roasted Garlic Potato Soup

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  2% reduced fat milk 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Potato

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