Options

Format:
Include:
PRINT
Photo: Howard L. Puckett; Styling: Cindy Manning Barr Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Roasted Garlic-Potato Soup

Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.

Cooking Light MAY 1995

  • Yield: 7 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 14%
  • Fat: 3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.8g
  • Carbohydrate: 38g
  • Fiber: 3.9g
  • Cholesterol: 5mg
  • Iron: 2.8mg
  • Sodium: 300mg
  • Calcium: 150mg
advertisement

Go to full version of

Roasted Garlic-Potato Soup recipe

advertisement