Roasted garlic potato soup
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Roasted garlic potato soup
  Garlic    Potato    Soups  
Last updated 6/12/2012 1:20:40 AM. Recipe ID 52506. Report a problem with this recipe.
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      Title: Roasted garlic potato soup
 Categories: Soups
      Yield: 7 Servings
      5    Whole Garlic Heads
      2    Bacon slices; diced
      1 c  Onion; diced
      1 c  Carrot; diced
      2    Garlic cloves; minced
      6 c  Baking Potato; diced
           -above aprox 2 pounds
      4 c  Chicken broth; low salt
    1/2 ts Salt
    1/4 ts Pepper
      1    Bay Leaf
      1 c  2% low-fat milk
    1/4 c  Parsley; fresh chopped
    Notes: Thickened by mashed potatoes, this rich soup gets its hearty,
  smoky flavor from the addition of bacon and garlic.
      Remove white papery skin from each garlic head (do not peel or
  separate cloves). Wrap each head separately in aluminum foil. Bake at
  350F degrees 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 saute 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 cook over low heat until thoroughly heated. Remove from
  heat and stir in chopped parsley.

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Recipe ID 52506 (Apr 03, 2005)

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