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

peggytoz's Review

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

therachelution's Review

January 28, 2011
This recipe has a good concept, but really needed tweaking. There was NO FLAVOR, which was surprising for how much garlic was in it, along with bacon and broth. The texture was fabulous. I usually follow recipes to a T, but I had to blaze a new trail for this one. And it may just be our new staple now. My tips? 1) Just pre-peel and road 2 heads, not 5 of garlic cloves. Peeling them after is super messy, sticky, stinky, and not necessary for the dish. 2) Add curry powder/cumin. Weird, right? No, AMAZING!!! This turned into a creamy, potatoey, savory soup that tasted like Indian fusion. I mean honestly, one of the best I've made. And the curry made the different. Otherwise I would have felt like I wasted over an hour on this dish. 3) Add some toasted garlic crostinis. Mmm. This soup was made to be paired with a salad and a piece of toasty bread.

lostatredrock's Review

January 30, 2011
Great recipe my wife and I both loved it, we made two changes from the basic. First 5 heads of garlic would be way too high we used 2 as some previous reviewers said and that was perfect. Second we modified the recipe by adding cumin as several reviewers had recommended. With these two changes it was a great recipe I would recommend to anyone who loves garlic. One note of caution if it wasn't obvious from the recipe, the soup is VERY garlicy so if garlic is not your thing this soup is not for you.

AlexandraRobson's Review

May 24, 2009
I make this soup all the time, and get raves...I take all the cloves out of the bulbs and bake in aluminum foil for 30 much easier than getting out of paper once baked. And I add corn...and a tsp of cumin for flavor. It's a great basic recipe that you can tweak yourself!

LeesuhJ's Review

September 17, 2012

Kaelyn's Review

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.

Mysterbiggs's Review

September 19, 2011
This recipe was ok. It was a little bland. I should have taken the recommendation of the other reviewers and added some cumin. I made some garlic french bread to go with, and once I added that, it was must better. Overall, it's a recipe I will try again with a couple of tweaks.

sweetpickles57's Review

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.

IzzyBizzy's Review

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.

SLMBrown's Review

February 05, 2011
Loved the soup, as did my husband and 18-yr old son. Hint for the garlic: after removing the papery outer skin, take a thin slice off the end of the head so that the tips of most of the bulbs are exposed. Makes it much easier to squeeze out the softened garlic after roasting.