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Potato and Roasted Garlic Broth Soup
Source: dLife

Potato soup with lots of fresh roasted garlic.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 1/2 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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20 each  medium garlic cloves
4 each  medium potatoes
7 1/2 cup  low sodium vegetable broth
1 pinch  black pepper
1 pinch  salt
1 pinch  chopped parsley
  1. Preheat oven to 375 degrees F.
  2. Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes.
  3. Par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
  4. Simmer the stock in another pan for 5 minutes.
  5. Drain the potatoes and add them to the stock.
  6. Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
  7. Simmer for 15 minutes and served topped with whole garlic cloves and parsley.

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