Garlic Bacon Potato Soup - cooking recipe

Ingredients

5 heads garlic
2 slices bacon
1 cup onion, chopped
1 cup carrot, chopped
2 garlic cloves, minced
6 cups potatoes, cubed
4 cups chicken broth
1 bay leaf
salt & pepper, to taste
1 sprig fresh rosemary, chopped
1 cup half-and-half
1/4 cup fresh parsley, chopped

Preparation

Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
Wrap each bulb separately in foil.
Bake at 350 degrees for 1 hours.
Remove to a wire rack & let cool for 10 minute.
Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
Cook the bacon in a large saucepan over medium-high heat until crisp.
Add the onion, carrot, & minced garlic and saute for 5 minutes.
Add the potatoes, broth & bay leaf.
Season with salt & pepper.
Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
Remove the bay leaf and stir in the rosemary.
Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
Stir in the half & half.
Simmer over low heat until hot.
Remove from heat and stir in the chopped parsley.