Roasted Garlic and Potato Soup

Don't faint, but I did take a picture of this one. I made myself wait to consume it until I had a picture, just for you. This soup is creamy and hearty delicious and full of immune-boosting garlic - perfect for the "cold" season!

Take 3 whole heads of garlic and chop the top third off of each one. Wrap each head of garlic in aluminum foil and put in a 350 oven for 50-60 minutes. Remove and let cool, then squeeze all the pulp out of each garlic into a bowl. Mash with a fork and set aside.

As for the soup itself, start with cooking some bacon in the bottom of a large pot. I used 4 slices of center-cut bacon, which is comparatively lean. Once the bacon is cooked, remove and add to the hot bacon grease 4 carrots and 2 ribs of celery, finely diced. Cook for about 5 minutes, then add 2 cloves of minced garlic and oh, probably about 3 pounds of red potatoes, diced into small pieces. Cover with chicken broth and water, until the potatoes are barely covered with liquid. Bring to a boil, cover, and simmer for about 20 minutes. Once the veggies are tender, take about 2 cups of the mixture and add to the roasted garlic; mash with potato masher and return to pot. Stir it all together, and crumble the reserved bacon into the soup. Serve right away or let it sit on low, stirring occasionally, until ready to serve.


Enjoy!