outer skin from garlic heads (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.
1 cup onion, diced
1 cup carrot, diced
2 cloves garlic, minced
6 cups diced Idaho potato peeled
4 cups chicken broth
salt and pepper to taste
1 bay leaf
1 cup milk
2 tablespoons of butter
1/4 cup chopped fresh parsley
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.
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 butter, and cook over
low heat until thoroughly heated. Remove from heat,
and stir in chopped parsley.