Roasted Garlic Potato Soup
Cooking Light Five Star Recipes
Roasted Garlic Potato Soup
Cooking Light Five Star Recipes
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5 whole heads garlic 2 bacon slices, diced 1 cup diced onion 1 cup diced carrot 2 cloves garlic, minced 6 cups peeled, diced baking potato (about 2 pounds) 4 cups canned low sodium chicken broth, undiluted 1/2 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 1 cup 2% low fat milk 1/4 cup chopped fresh parsley Directions: Peel outer skin from each garlic head, and discard skin. Cut off top one third of each garlic head. Place each garlic head, cut side up, in center of a piece of heavy duty aluminum foil. Fold foil over garlic, sealing tightly. Bake at 350°F for 1 hour or until garlic is soft. Remove from oven, and let cool 10 minutes. Remove and discard papery skin from garlic. Squeeze pulp from each clove to extract 1/4 cup pulp; set pulp aside. Cook bacon in a large saucepan over medium high heat until crisp. Add onion, carrot and minced garlic, and sauté 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove and discard bay leaf. Combine garlic pulp and 2 cups potato mixture in container of an electric blender or food processor; cover and process until smooth. Return puree to potato mixture in pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley. Yield: 7 cups. |