Roasted Garlic and Potato Soup

This delicious recipe can be enjoyed on its own or as a side dish to pair with a protein. Since it’s made primarily with potatoes, it’s considered mostly a carbohydrate. Let’s be mindful of portions to avoid exceeding our calorie intake.

Approximate Nutritional Content: 1 cup per serving (recipe makes 7 servings)

• Calories: 199 kcal.

• Grams of fat: 3 gr. equals half a fat serving.

• Grams of carbohydrate: 38 gr. equals 2.5 carbohydrate servings

• Grams of protein: 7.8 gr. equals 1 protein serving

Note: Nutritional information may vary depending on the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 5 whole heads of garlic

• 2 strips of bacon, diced

• 1 cup onion, finely chopped

• 1 cup carrots, diced

• 2 garlic cloves, finely chopped

• 6 cups potatoes, cubed

• 4 cups chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 bay leaf

• 1 cup low-fat milk

• 1/4 cup parsley, finely chopped

Preparation:

• Remove the white skin from the garlic heads (without separating the cloves). Wrap each head in aluminum foil. Bake the heads at 350 degrees for one hour, then let cool for 10 minutes. Separate the cloves and squeeze them to extract 1/4 cup of garlic pulp, removing the skin. Set aside.

• In a skillet over medium-high heat, cook the bacon until crispy. Add the onion, carrots, and 2 finely chopped garlic cloves. Sauté for 5 minutes. Add the potatoes, chicken broth, salt, pepper, and bay leaf, bringing to a boil. Cover and reduce heat slightly. Simmer for 20 minutes or until the potatoes are tender. Remove the bay leaf when cooking time is complete.

• Combine the garlic pulp with the potato mixture and transfer to a blender. Blend until everything is well combined and smooth. Return the potato mixture to the skillet, add the milk, and cook over low heat until the soup is heated through.

• Serve in bowls garnished with parsley.

Enjoy!