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.