Roasted Garlic Potato Soup Recipe
Ingredients
| 5 whole garlic heads | ||
| Bacon slices | 2 , diced | |
| Onion | 1 Cup (16 tbs), diced | |
| Carrot | 1 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Baking Potato | 6 Cup (16 tbs), peeled | |
| 4 cups low-salt chicken broth | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Milk fat | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate cloves); cut off top one-third of each garlic head. Wrap each head separately in foil. Bake at 350° for 1 hour or until garlic is soft. Let cool 10 minutes. Squeeze garlic heads to extract 1/4 cup garlic pulp, and set aside. Discard skins.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard bay leaf.
4. Place garlic pulp and 2 cups potato mixture in a blender or food processor, and process until mixture is 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.
2. Remove white papery skin from garlic heads (do not peel or separate cloves); cut off top one-third of each garlic head. Wrap each head separately in foil. Bake at 350° for 1 hour or until garlic is soft. Let cool 10 minutes. Squeeze garlic heads to extract 1/4 cup garlic pulp, and set aside. Discard skins.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard bay leaf.
4. Place garlic pulp and 2 cups potato mixture in a blender or food processor, and process until mixture is 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.
Chef
