Title: Roasted Garlic-Potato Soup
Categories: Soup Stew
Yield: 7 Servings

5		Whole garlic heads
2		Bacon slices; diced
1	c	Diced onion
1	c	Diced carrot
2		Cloves garlic; minced
6	c	Diced baking potato; (2 pounds)
4	c	Low-salt chicken broth
1/2	ts	Salt
1/4	ts	Pepper
1		Bay leaf
1	c	2% low-fat milk
1/4	c	Chopped fresh parsley

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 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. Yield: 7 servings (serving size: 1 cup).

Posted to MM-Recipes Digest V4 #10

Recipe by: Cooking Light, May 1995, page 98

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