Since I've had a few requests, here is the recipe for our Sunday evening meal we devoured. (All four of us).
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 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 one 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 for five minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and two cups potato mixture in a blender or food processor and process until smooth. Return to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heath and stir in chopped parsley.
The best part about this meal was that even our two little picky eaters loved it, and it was a good way to get some vegetables in them since that's a hard thing to do. We also talked about adding another veggie next time around... maybe some celery? Jaden even asked for leftovers of this the night after!