Potato, roasted garlic, and ham bisque

Ingredients

• 1 head garlic
• 1 tsp olive oil
• 1 onion chopped
• 2 tbs butter
• 1 baking potato, peeled and diced
• 1 tsp fresh thyme, or ½ tsp dried
• 3 cups chicken both
• 10 ounces nonfat evaporated milk
• 2 cups of ham, chopped
• salt and pepper to taste
• ½ cup parmesan cheese, grated
• 2 tbs parsley, chopped

Instructions

1. preheat oven to 350 degrees.
2. slice the top quarter-inch off the head of garlic and rub with olive oil
3. wrap the entire head in aluminum foil and place directly on the oven rack. Bake for forty five minutes, or until tender.
4. Cool slightly and unwrap. Squeeze garlic from the head, mash with afork and set aside.
5. In a large saucepan, saute’ the onion in the butter until tender.
6. Add potatoes and thyme and cook for 1 minute.
7. Add the ckicken broth and bring to a boil. Reduce heat and simmer for 30 minutes until potatoes are very tender.
8. In batches, puree the potato mixture in a blender or food processor and return to pot.
9. Add the non fat evaporated milk and ham and heat gently
10. Adjust the seasonings. Laddle the soup into bowls and garnish with parmesan and parsley.