Garlic Bacon Potato Soup

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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