Roasted Garlic-Potato Soup
4 pts per
serving
FOR 7 SERVINGS:
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 cup chopped fresh
parsley
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 (do not
peel or separate cloves). Wrap each head separately in
aluminum foil. Bake at 350 degrees 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
saute 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 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).
CALORIES 199 (14%
from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono 0.5g,
poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON
2.8mg; SODIUM 300mg; CALC 150mg
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