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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

laseule's Review

peggytoz
November 19, 2013
N/A

IzzyBizzy's Review

vickgal824
October 25, 2013
Love the flavor of this soup. Roasting garlic makes it mild and sweet. Definitely use the 5 whole heads, it is not overpowering. I had to add a cornstarch slurry at the end to thicken it more. Will make again.

YeseniaT's Review

SLMBrown
August 23, 2013
N/A

Keiko123's Review

laseule
February 09, 2013
I was a little surprised to find it a bit bland, added cumin to it and that made it more flavorful. I did use turkey bacon which I think may have been my mistake, next time will make it with "real" bacon, probably a smokey type. Husband loved it as is.

sweetpickles57's Review

Cubbie
January 24, 2013
My family & I liked this dish a lot. It was quite simple & quick as well. The only thing a little troublesome was removing the garlic pulp after it was roasted. Very tasty dish.

Kaelyn's Review

lostatredrock
October 30, 2012
This recipe was good, not great. It took quite a bit of preparation and didn't seem worth the return. I liked that it was a healthier options for a potato and bacon soup; no half and half or butter. I'm going to continue on my search for a potato bacon soup recipe this one just didn't quite make the mark.

peggytoz's Review

AlexandraRobson
October 15, 2012
Absolutely my new favorite soup. I omitted the bacon and my husband loved it.

LeesuhJ's Review

Mysterbiggs
September 17, 2012
N/A

Naomi4's Review

therachelution
July 01, 2012
we don't eat bacon and I used a vegetarian broth, and this recipe was delicious. We loved the roasted garlic and my children enjoyed the soup, as well. It will become a staple for us.

DanielleO's Review

Keiko123
February 02, 2012
Good, not great. I'm a huge fan of garlic, but I learned with this recipe that I don't like it as a stand alone spice. For my personal tastes I would definitely add cumin or some other spice for flavor. I served toasted garlic/cheese bread on the side. It was a must.