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Garlic Potato Soup
6 SmartPoints Per Serving
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
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each
head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 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 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. Combine
garlic pulp and 2 cups potato mixture in a blender or food processor, and process until
Return puree to pan; stir in milk, and cook over low heat until thoroughly heated.
Remove from heat, and stir in chopped parsley.
Yield: 7 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION: Calories 199; Protein 7.8g; FAT 3g; Carbs 38g; Fiber 3.9g;
Cholesterol 5mg; Sodium 300mg