Garlic Bacon Potato Soup

1. 1

   Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.

2. 2

   Wrap each bulb separately in foil.

3. 3

   Bake at 350 degrees for 1 hours.

4. 4

   Remove to a wire rack & let cool for 10 minute.

5. 5

   Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.

6. 6

   Cook the bacon in a large saucepan over medium-high heat until crisp.

7. 7

   Add the onion, carrot, & minced garlic and saute for 5 minutes.

8. 8

   Add the potatoes, broth & bay leaf.

9. 9

   Season with salt & pepper.

10. 10

    Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.

11. 11

    Remove the bay leaf and stir in the rosemary.

12. 12

    Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.

13. 13

    Stir in the half & half.

14. 14

    Simmer over low heat until hot.

15. 15

    Remove from heat and stir in the chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.