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Roasted Garlic-Potato Soup

Recipe Link: source:Cooking Light, May 1995

List of Ingredients




* Exported from MasterCook *

Roasted Garlic-Potato Soup

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Cooking Light 1995 Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 whole garlic heads
2 bacon slices -- diced
1 cup diced onion
1 cup diced carrot
2 cloves garlic -- minced
6 cups baking potato -- diced (2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley



Recipe



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 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 purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

(serving size: 1 cup)