Thursday, October 18, 2012

Roasted Garlic Potato Soup

Fall is here and that means time to make a lot more soup! One of my absolute favorite things to eat is Potato Soup. Only problem, is that by the time I load it up with everything, i it is so high in calories and fat. This is a slimmed down version of my baked potato soup. Much healthier, but just as tasty!
Gluten-Free Roasted Garlic Potato Soup
adapted from My Recipes

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 chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2%  milk
1/4 cup chopped fresh parsley

Remove white paper on the outside of each garlic head. Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. 
-OR- Use your garlic roaster, cut 1/4 off the bottom of the head to reveal the cloves. 
Place flesh side down in your garlic roaster, top with 1 tsp olive oil and sprinkle with sea salt. 
Press the cook button and it will be ready in 20 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 sauté 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.
Process until smooth. 
Pour the purée to soup pan; stir in milk, and cook over low heat until thoroughly heated. 

Remove from heat, and stir in chopped parsley. I topped mine with a small dollup of sour cream and garnished with a few chives. 
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1 comment:

  1. Not that's a soup to warm your belly with.... I will be saving this idea for the colder weather that we will get soon enough here on the East coast. :)


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