Roasted Garlic-Potato Soup

Roasted Garlic-Potato Soup
Roasted Garlic-Potato Soup is a gluten free soup. This recipe serves 7. One portion of this dish contains about 8g of protein, 4g of fat, and a total of 189 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have parsley, baking potato, onion, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil.
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CloveClove
GarlicGarlic
WrapWrap
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Aluminum FoilAluminum Foil
2
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.
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ExtractExtract
CloveClove
GarlicGarlic
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OvenOven
3
Cook bacon in a large saucepan over medium-high heat until crisp.
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BaconBacon
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Sauce PanSauce Pan
4
Add onion, carrot, and minced garlic, and saut 5 minutes.
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Minced GarlicMinced Garlic
CarrotCarrot
OnionOnion
5
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.
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Bay LeavesBay Leaves
PepperPepper
PotatoPotato
BrothBroth
SaltSalt
6
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return pure to pan; stir in milk, and cook over low heat until thoroughly heated.
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GarlicGarlic
PotatoPotato
MilkMilk
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Food ProcessorFood Processor
BlenderBlender
Frying PanFrying Pan
7
Remove from heat, and stir in chopped parsley.
Ingredients you will need
ParsleyParsley
DifficultyHard
Ready In45 m.
Servings7
Health Score13
Dish TypesSoup
OccasionsFallWinter
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