Roasted Garlic-Potato Soup

Soup is my default food for when I don’t know what else to make.  I generally add some type of sandwich with it to make it a “real meal”.  You have to plan ahead a little with this recipe since the garlic heads are roasted for an hour, but the rest is fairly easy. 

Bake time: 1 1/2 hours  Yield: 7-1 c servings


  • 5 whole garlic heads
  • 2 bacon slices, diced
  • 1 c diced onion
  • 1 c diced carrot
  • 2 garlic cloves, minced
  • 6 c diced baking potato (about 2 pounds)
  • 4 c low-salt chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • 1 bay leaf
  • 1 c milk
  • 1/4 c chopped fresh parsley (or a sprinkle of dried parsley)


  • 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.
  • 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.
Special thanks to

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