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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato and Roasted Garlic Broth Soup

Source: dLife

Potato soup with lots of fresh roasted garlic.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	222.6

Total Carbs	36.6 g

Dietary Fiber	2.9 g

Sugars	2.9 g

Total Fat	2.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	620.1 mg

Protein	3.0 g

Sodium	288.9 mg

Dietary Exchanges 2.5 Fat, 1.0 Vegetables, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

20.0
20 each medium garlic cloves 4.0
4 each medium potatoes 7.5
7 1/2 cup low sodium vegetable broth 1.0
1 pinch black pepper 1.0
1 pinch salt 1.0
1 pinch chopped parsley

Directions

Preheat oven to 375 degrees F.
Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes.
Par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
Simmer the stock in another pan for 5 minutes.
Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
Simmer for 15 minutes and served topped with whole garlic cloves and parsley.