Roasted Garlic-Potato Soup

By: Maggie

4 Points 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 smooth. 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 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono 0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM 300mg; CALC 150mg