Roasted Garlic Potato Soup
Start the meal with this richly satisfying soup, chock-full of potatoes, onions, carrots, and enriched with the full-flavor of garlic.
- 4 garlic bulbs, whole
- 1 lb. bacon, diced
- 8 oz. onions, chopped
- 1 lb. carrots, diced
- 2 oz. flour, all-purpose
- 5 lbs. Time Savor® Soup Cubes (Item #J71)
- 1 gal. chicken broth
- 2 bay leaves
- 1 qt. half & half
- 1/2 cup fresh parsley, chopped
- Freshly ground pepper, salt (as needed)
Wrap garlic in foil and roast at 350°F (convection oven) for 1 hour or at 375°F (conventional oven) for 75 minutes, or until soft. Cool and press out garlic; set aside.
In large skillet, cook bacon until browned. Add onions and carrots; cook until tender. Add flour, cook 1 minute.
In large pot, stir in Soup Cubes, chicken broth, bacon mixture and bay leaves. Simmer 20 minutes or until potatoes are tender. Add garlic, half & half and parsley. Heat through. Season with pepper and salt.
24 servings (1 cup)