Roasted Garlic-Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic. Ingredients:
5 whole garlic heads |
2 bacon slices, diced |
1 cup diced onion |
1 cup diced carrot |
2 garlic cloves, minced |
6 cups diced baking potato (about 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 |
Directions:
1. Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
2. 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.
3. 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.
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