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Garlic-Potato Soup

**5 heads of garlic

Remove 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.

2 slices bacon, diced
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

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 puree to pan; stir in milk and butter, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.


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