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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:

Provided by Ellen Bales

Categories     Other Soups

Time 1h55m

Number Of Ingredients 12

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


  • 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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