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Smoked Garlic  Soup with Parmesan Cheese

4 heads smoked garlic cloves, peeled and pureed
2 slices bacon, diced
1 cup onion, diced
1 cup carrot, diced
6 cups diced, baking potato
4 cups chicken broth
1 bay leaf
1 cup of milk
1/4 cup chopped fresh parsley
1/4 cup of grated Parmesan cheese

Cook bacon in large saucepan over medium-high heat until crisp. Add onion and carrots and sauté 5 minutes. Add potato, broth, salt, pepper and bay leaf; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, remove bay leaf.

Combine smoked 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 and grated Parmesan cheese.

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3 heads


6 heads


12 heads



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