Day 14 - Roasted Garlic Potato Soup

I found this recipe over at myrecipes.com.

Roasted Garlic Potato Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

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

• 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.

Verdict:
Very good.  The kiddos picked out and ate all the veggies and then drank the soup.