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Soup: Garlic Potato Soup




Source of Recipe


unknown


List of Ingredients




5 heads garlic
2 slices bacon -- diced
1 cup onion -- diced
1 cup carrot -- diced
2 cloves garlic -- minced
6 cups diced baking potato
4 cups chicken broth
salt and pepper -- to taste
1 bay leaf
1 cup milk
1/4 cup chopped fresh parsley


Recipe



Remove outer skin from garlic heads (do not peel
or separate cloves). Wrap each head separately in
aluminum foil. Bake at 350F degrees for 1 hour;
let cool for 10 minutes. Separate cloves, and
squeeze to 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 sauté 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 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 from heat, and
stir in chopped parsley.