roasted garlic potato soup
This is a luscious-looking soup that I came across on the Internet and tweaked somewhat to suit myself. It could be the ultimate comfort food! Recipe and photo: www.myrecipes.com
prep time
1 Hr 30 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 5 - whole garlic heads
- 2 slices bacon, diced
- 1 cup onion, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 6 cups baking potatoes, diced
- 4 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 - bay leaf
- 1 cup 2% low fat milk
- 1/4 cup fresh parsley, chopped
How To Make roasted garlic potato soup
-
Step 1Remove 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.
-
Step 2In a large saucepan over medium-high heat, cook bacon until crisp. Add onion, carrots, and minced garlic and saute for 5 minutes. Add potatoes, broth, salt, pepper, and bay leaf; bring to a boil.
-
Step 3Cover, reduce heat, and simmer 20 minutes or untl potatoes are tender; remove bay leaf.
-
Step 4Combine 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 untl thoroughly heated. Remove from heat and stir in chopped parsley. Ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Other Soups
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#rich
Keyword:
#smoky
Keyword:
#herarty
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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