Roasted garlic potato soup

 
                         ROASTED GARLIC POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Whole Garlic Heads
    2                    Bacon slices -- diced
    1       c            Onion -- diced
    1       c            Carrot -- diced
    2                    Garlic cloves -- minced
    6       c            Baking Potato -- diced
                         -above aprox 2 pounds
    4       c            Chicken broth -- low salt
      1/2   ts           Salt
      1/4   ts           Pepper
    1                    Bay Leaf
    1       c            2% low-fat milk
      1/4   c            Parsley -- fresh chopped
 
     Notes: Thickened by mashed potatoes, this rich soup
   gets its hearty, smoky flavor from the addition of
   bacon and garlic.
       Remove white papery skin from each garlic head (do
   not peel or separate cloves). Wrap each head
   separately in aluminum foil. Bake at 350F 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 saute 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 puree 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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