Roasted Garlic-Potato Soup

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

1. Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350u0b0 for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
2. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and saute 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.
3. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

garlic, bacon, onion, carrot, garlic, baking potato, lowsalt, salt, pepper, bay leaf, milk, parsley

Taken from www.myrecipes.com/recipe/roasted-garlic-potato-soup (may not work)