Roasted Garlic-Potato Soup

Roasted Garlic-Potato Soup Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 199
Caloriesfromfat 14 %
Fat 3 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.4 g
Protein 7.8 g
Carbohydrate 38 g
Fiber 3.9 g
Cholesterol 5 mg
Iron 2.8 mg
Sodium 300 mg
Calcium 150 mg


5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
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 chopped fresh parsley


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

May 1995
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