Rating: 3.5 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light May 1995

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Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; calories from fat 14%; fat 3g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.4g; protein 7.8g; carbohydrates 38g; fiber 3.9g; cholesterol 5mg; iron 2.8mg; sodium 300mg; calcium 150mg.
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