Roasted Garlic and Potato Soup
Ingredients
- 5 whole garlic heads
- 2 bacon slices, diced
- 1 C. finely diced onion
- 1 C. diced carrot
- 2 garlic cloves, minced
- 6 C. diced baking potato (about 2 pounds)
- 4 C. low-salt chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 C. 2% milk
- 1/4 C. chopped fresh parsley
Directions
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze or 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 for 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 of potato mixture in a blender 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.
