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| Roasted Garlic Potato Soup |
Recipe Type: Appetizer
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
Instructions
- 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.
- 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.
Recipe Source: Cooking Light May 1995