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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This fall and winter soup the garlic is not as strong and the recipe sounds. Ingredients:
5 heads roasted garlic |
2 slices bacon, diced |
1 cup onion, diced |
1 cup carrot, diced |
2 cloves garlic, minced |
6 cups diced baking potatoes |
4 cups chicken broth |
salt and pepper |
1 bay leaf |
1 cup milk |
1/4 cup chopped fresh parsley |
Directions:
1. Roast the garlic and squeeze out.
2. Cook bacon in a large saucepan over medium-high heat until crisp.
3. Add onion, carrot, and minced garlic, and saute 5 minutes.
4. Add potato, broth, salt, pepper, and bay leaf, bring to a boil.
5. Cover, reduce heat, and simmer 20 minutes or until potato is tender, remove bay leaf.
6. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth.
7. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated.
8. Remove from heat, and stir in chopped parsley.
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