How to make it

  • Remove white papery skin from each garlic head (do not peel or separate cloves).
  • Wrap each head separately in aluminum foil.
  • Bake at 350° 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 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 or food processor, and process until smooth.
  • Return purée to pan; stir in milk, and cook over low heat until thoroughly heated.
  • Remove from heat, and stir in chopped parsley.

Reviews & Comments 1

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  • softgrey 9 years ago
    mmmm....this is almost like a chowder!...
    sounds amazing and perfect for fall...

    now if the weather will just cooperate..!

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