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Add a photoServings: 7
Ingredients
- 5 whl garlic heads
- 2 x bacon slices diced
- 1 c. diced onion
- 1 c. diced carrot
- 2 x cloves garlic chopped
- 6 c. diced baking potato (2 pounds)
- 4 c. low-salt chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 x bay leaf
- 1 c. 2% low-fat lowfat milk
- 1/4 c. minced fresh parsley
Directions
- Remove white papery skin from each garlic head (don't peel or possibly separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cold for 10 min. Separate cloves, and squeeze to extract 1/4 c. of garlic pulp; throw away the skins.
- Cook bacon in a large saucepan over medium-high heat till crisp. Add in onion, carrot, and chopped garlic; saute/fry 5 min. Add in potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till potato is tender; remove bay leaf.
- Combine garlic pulp and 2 c. potato mix in a blender or possibly food processor, and process till smooth. Return puree to pan; stir in lowfat milk, and cook over low heat till thoroughly heated. Remove from heat, and stir in minced parsley.
- Yield: 7 servings (serving size: 1 c.).
- Brenda and all,
- This is the best potato soup I've ever had, bar none. Hubby and son do not like it (too much garlic, they say! Is there such a thing) so when I make it, that is often, my daughter and I fight over it. Do not bother cooking bacon, the Hormel bacon pcs in a jar work quite well. I do not dice carrots for it, I roughly chop the pre-shredded (the coarsely shredded ones) ones from the produce aisle, and I never add in the lowfat milk. It's been a hit here for 2 or possibly 3 winters now. Think I'll go make a pot :) Nancy P.
- I saw this recipe and immediately thought of you! I sure hope which the roasted garlic gets much less pungent since this recipe has almost whole head of garlic per serving! (I know which roasting generally does produce a mild yummy flavor).
- Reggie, also notice which they recommend using a blender or possibly food processor for the garlic-potato mix.
- This just came in my Cooking Light E-mail Newsletter this morning. I think which I'll try it, but I do not keep 2% lowfat milk or possibly raw bacon around. We buy the already cooked kind at Sam's and keep it in the freezer to microwave as needed. I'm going to use 2 Tbsp. of Oscar Mayer Real Bacon Bits plus 1 Tbsp. of canola oil to saute/fry the veggies and substitute skim lowfat milk. This would bring the WW points up to 4 [212 cals, 4 g. fat (13%CFF), 4 g. fiber] ["Jane" ([email protected])]
- NOTES : Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.
- This was WAY wonderful....it is was a 1!! The only thing I like to not is which 5 garlic heads was too much - I used only 2 1/2 heads (and they weren't which big) to make the 1/4 c.. Also, I used turkey bacon and it tasted just fine. [[email protected]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 7 servings | |
| Calories 170 | |
| Calories from Fat 46 | 27% |
| Total Fat 5.12g | 6% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 311mg | 13% |
| Potassium 701mg | 20% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.43g | 3% |
| Protein 7.48g | 12% |
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