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roasted garlic potato soup

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a luscious-looking soup that I came across on the Internet and tweaked somewhat to suit myself. It could be the ultimate comfort food! Recipe and photo: www.myrecipes.com

(1 rating)
yield 6 serving(s)
prep time 1 Hr 30 Min
cook time 25 Min
method Stove Top

Ingredients For roasted garlic potato soup

  • 5
    whole garlic heads
  • 2 slice
    bacon, diced
  • 1 c
    onion, diced
  • 1 c
    carrots, diced
  • 2 clove
    garlic, minced
  • 6 c
    baking potatoes, diced
  • 4 c
    low-salt chicken broth
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1
    bay leaf
  • 1 c
    2% low fat milk
  • 1/4 c
    fresh parsley, chopped

How To Make roasted garlic potato soup

  • 1
    Remove skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
  • 2
    In a large saucepan over medium-high heat, cook bacon until crisp. Add onion, carrots, and minced garlic and saute for 5 minutes. Add potatoes, broth, salt, pepper, and bay leaf; bring to a boil.
  • 3
    Cover, reduce heat, and simmer 20 minutes or untl potatoes are tender; remove bay leaf.
  • 4
    Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat untl thoroughly heated. Remove from heat and stir in chopped parsley. Ready to serve.
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