3 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced potato (about 2 lbs)
4 cups chicken broth
1/4 tsp pepper
1 bay leaf
1 cup skim milk
1/4 cup chopped fresh parsley
Remove white papery skin from garlic heads (do not peel or seperate cloves). Wrap each head
individually in foil. Bake at 350 for 1 hour; cool 10 minutes. Seperate cloves and squeeze to extract 1/4 cup of garlic pulp;
discard skins.
Cook bacon in a large pot over medium-high heat until crisp. Add onion, carrot and minced
garlic, saute 5 minutes. Add potato, broth, 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 of potato mixture in a blender and process until smooth. Return
puree to pan; stir in milk and heat over low heat until thoroughly heated. Remove from heat and stir in parsley.
1/6=258 calories/6 g. fat/4 g. fiber
Note: Also good with canadian bacon in place of regular bacon.
