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Roasted Garlic-Potato Soup

5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 chopped 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 carlic, and saute 5 minutes. Add
potator, 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 puree to pan; stir in
milk and cook over low heat until thoroughly heated. Remove from
heat, and stir in chopped parsley. Yield: 7 servings (serving size
= 1 cup).

Notes: I made this soup omitting the carrots and bacon, and using
non-fat milk, dried parsley (to taste), and salt-substitute (a
mixture of herbs - Mrs. Dash is the brand). It was quite good this
way, and fat and sodium are reduced even further.

When I made this, six good-sized baking potatoes = 6 cups.

If you want a thicker, less lumpy soup, use more than 2 cups of
the potato mixture in the blender. If you want it lumpier, use
less.

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