Servings: 7
Ingredients
- 5 whl Garlic Heads
- 2 x Bacon slices, diced
- 1 c. Onion, diced
- 1 c. Carrot, diced
- 2 x Garlic cloves, chopped
- 6 c. Baking Potato, diced above aprox 2 pounds
- 4 c. Chicken broth, low salt
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 x Bay Leaf
- 1 c. 2% low-fat lowfat milk
- 1/4 c. Parsley, fresh minced
Directions
- Notes: Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.
- Remove white papery skin from each garlic head (don't peel or possibly separate cloves). Wrap each head separately in aluminum foil. Bake at 350F 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, and 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement