ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Garlic-Potato Soup

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 7 servings (serving size: 1 cup)
Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.