Originally from the cookbook, Cooking Light: Five Star Recipes, this recipe is great for a light dinner or serving lunch to a group. I’ve tweaked the recipe a bit and have noted where I eliminated the “light.”
The recipe makes 7 cups of soup, but my theory is you should always double everything. (For a family our size, that’s a no-brainer.) But even if you’re cooking for a smaller crowd, soup is great to freeze. After you make it, let it cool before you double bag it in your gallon-sized freezer bags.
Roasted Garlic-Potato Soup
5 whole heads of garlic
4 bacon slices, diced (original recipe calls for 2)
1 cup diced onion
1 cup diced carrot
2 cloves garlic, minced
6 cups peeled, diced baking potatoes (about 2 pounds)
4 cups chicken broth (I like Better Than Bouillon soup base.)
1 teaspoon of salt (and more to taste)
1/4 teaspoon of pepper
1 bay leaf
1 C half-and-half (original recipe calls for 2% milk)
optional: 1/4 cup chopped fresh parsley (I personally never have time for this.)
Peel outer skin from each garlic head and discard skin. (You’re removing the really papery stuff.) Cut off top of one-third of each garlic head (from the root side). Don’t worry if the cloves separate. Place each garlic head in the center of a piece of foil sprayed with cooking spray. Bake at 350 degrees for 1 hour. Remove from oven, and let cool for 10 minutes. Squeeze pulp from each clove, and set aside.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté for 5 minutes. Add potato, broth and seasonings; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove and discard bay leaf.
Combine garlic pulp and 2 cups of the potato mixture (more or less, depending on how chunky you like the soup) into a blender. Cover and puree until smooth. Return puree to potato mixture in pan; stir in cream, and cook over low heat until heated. Remove from heat, and garnish with parsley.