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Ingredientes
- 5 whl Garlic Heads
- 2 x Bacon slices, diced
- 1 c. Onion, diced
- 1 c. Carrot, diced
- 2 x Garlic cloves, chopped
- 6 c. Baking Potato, diced above aprox 2 pounds
- 4 c. Chicken broth, low salt
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 x Bay Leaf
- 1 c. 2% low-fat lowfat milk
- 1/4 c. Parsley, fresh minced
Direcciones
- Notes: 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 (don't peel or possibly separate cloves). Wrap each head separately in aluminum foil. Bake at 350F degrees for 1 hour; let cold for 10 min. Separate cloves, and squeeze to extract 1/4 c. of garlic pulp; throw away the skins.
- Cook bacon in a large saucepan over medium-high heat till crisp. Add in onion, carrot, and chopped garlic, and saute/fry 5 min. Add in potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till potato is tender; remove bay leaf.
- Combine garlic pulp and 2 c. potato mix in a blender or possibly food processor and process till smooth. Return puree to pan; stir in lowfat milk, and cook over low heat till thoroughly heated. Remove from heat and stir in minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 7 servings | |
| Calories 170 | |
| Calories from Fat 46 | 27% |
| Total Fat 5.12g | 6% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 311mg | 13% |
| Potassium 701mg | 20% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.43g | 3% |
| Protein 7.48g | 12% |
