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ROASTED GARLIC POTATO SOUP




List of Ingredients



• 5 WHOLE GRLIC HEADS
  
• 2 SLICED BACON, DICED
  
• 1 CUP DICED ONION
  
• 1 CUP DICED CARROTS
  
• 2 CLOVES GARLIC MINCED
  
• 6 CUPS DICED BAKING POTATO
  
• 4 CUPS LOW SALT CHICKEN BROTH
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 1 BAY LEAF
  
• 1 CU P 2% MILK OR REGULAR
  
• 1/4 CUP CHOPPED FRESH CURLEY PARSLEY
  






Instructions



1. REMOVE WHITE PAPERY SKIN FROM EACH GARLIC HEAD ( DO NOT PEEL OR SEPARATE CLOVES). WRAP EACH HEAD SEPARATELY IN FOIL. AND BAKE IN A PREHEATED 350° OVEN FOR 1 HOUR. LET COOL FOR 10 MINUTES. SEPARATE CLOVES AND SQUEEZE TO EXTRACT 1/4 CUP OF GARLIC PULP, DISCARD SKINS.
   
2. COOK BACON IN A LARGE SAUCEPAN OVER MEDIUM HIGH HEAT UNTIL CRISP, ADD ONION, CARROT AND MINCED GARLIC AND SAUTE 5 MINUTES. ADD POTATOES, BROTH, SALT, PEPPER AND BAY LEAF, BRING TO A BOIL. COVER AND REDUCE HEAT AND SIMMER 20 MINUTES OR UNTIL POTATO IS TENDER, REMOVE BAY LEAF.
   
3. 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 FORM HEAT, AND STIR IN CHOPPED PARSLEY.
   
4. 7 ( 1 CUP) SERVINGS