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