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Ingredients
| garlic: 5 heads |
| bacon: 2 strips |
| onions (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (chopped) |
| garlic: 2 cloves (minced) |
| russet potatoes (diced): 6 cups (cubed) |
| chicken broth: 4 cups |
| bay leaf: 1 |
| salt (to taste) |
| black pepper (to taste) |
| fresh rosemary: 1 sprig (chopped) |
| half and half cream: 1 cup |
| parsley: 1/4 cup (chopped) |
Garlic Bacon Potato Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
- Wrap each bulb separately in foil.
- Bake at 350 degrees for 1 hours.
- Remove to a wire rack & let cool for 10 minute.
- Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
- Cook the bacon in a large saucepan over medium-high heat until crisp.
- Add the onion, carrot, & minced garlic and saute for 5 minutes.
- Add the potatoes, broth & bay leaf.
- Season with salt & pepper.
- Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
- Remove the bay leaf and stir in the rosemary.
- Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
- Stir in the half & half.
- Simmer over low heat until hot.
- Remove from heat and stir in the chopped parsley.