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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