Roasted Garlic Potato Soup

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Here’s what happens when I have a BBQ dinner at a restaurant with garlic mashed potatoes on the side…..

….the garlic mashed potatoes disappear within seconds (in my mouth) and then I’m too full to eat the BBQ’d meat.

It happens every time.

If you’re also a fan of garlic mashed potatoes, you’ll love this Roasted Garlic Potato Soup.

The garlic is roasted in smoked paprika giving it a very light touch of smokiness.

This soup is so delicious that I can’t put it into words.  It’s comfort food to the max and you may find yourself running back for seconds.

So give this yumminess a try…most of the ingredients come right out of the pantry.

Let’s check out the ingredients.

Russet potatoes, onion, butter, swiss cheese, flour, salt, pepper, milk, garlic, olive oil, smoked paprika, green onions.  Also chicken broth and canola oil.

Here’s how to make it.

For the Roasted Garlic:

Preheat the oven to 375 F.

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Lay the bulb of garlic on a piece of foil that’s about the size of a dinner plate.

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Drizzle the olive oil on top of the garlic.

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Top with the smoked paprika.

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Make a tent over the garlic and tightly wrap the edges of the foil.

Place the garlic on a baking sheet and roast in the oven for about 40 minutes.

Let cool while making the crispy onion (optional) and potato soup.

For the Crispy Onion Topping:

Slice the onion into 2 inch strips and coat with the flour.

Heat a small pot on low to medium heat, and add the canola oil.  When the oil is hot add the pieces of flour coated onion to the oil.

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As soon as they turn a golden color, remove the onions from the pot, and lay them on a paper towel to drain off the excess oil.  Set aside.

For the Potato Soup:

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Chop the onion.

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Peel,

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and cut the potatoes into medium size pieces.

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Heat a large pan on medium heat.

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Add the butter.

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When the butter is melted, add the onions and stir.

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Then add the potatoes and stir.

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Add the flour,

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and stir.

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Next add the broth and stir.

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Using the flat part of a small knife, press down on the end of each clove to squeeze out the roasted garlic.

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Add all of the pieces of roasted garlic to the pan.

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Then add the salt and pepper.

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Next add the milk and stir.

Put a lid on the pan and cook for about 10 minutes until the potatoes are tender.

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Mash and mix the potatoes with a whisk or immersion blender leaving some chunks.

If the soup is too thick add a bit more broth.

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Stir in the cheese.

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Serve hot and top with the green onion.  Garnish with the crispy onion.  Enjoy!

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Roasted Garlic Potato Soup

Yield: Serves 3

Ingredients:

For the Roasted Garlic:
1 bulb of Garlic
1 tablespoon Olive Oil
3 dashes Smoked Paprika

For the Potato Soup:
3 tablespoons Butter
1 cup chopped Onion (white or yellow onion)
4 Russet Potatoes (medium size)
2 tablespoons Flour
2 cups Chicken Broth
½ cup Milk
¼ teaspoon Salt (or salt to taste)
½ teaspoon ground Black Pepper
½ cup grated or chopped Swiss Cheese
2 Green Onions – chopped (for garnish)

Fo the Crispy Onion Topping (optional):
¼ of a whole Onion
1 tablespoon Flour
¼ cup Canola Oil

Directions:

For the Roasted Garlic: Preheat the oven to 375 F. Lay the bulb of garlic on a piece of foil that’s about the size of a dinner plate. Drizzle the olive oil on top of the garlic. Top with the smoked paprika.

Make a tent over the garlic and tightly wrap the edges of the foil. Place the garlic on a baking sheet and roast in the oven for about 40 minutes. Let cool while making the crispy onion (optional) and potato soup.

For the Crispy Onion Topping: Slice the onion into 2 inch pieces. Coat with the flour. Heat a small pot on low to medium heat and add the canola oil.

Add the pieces of flour coated onion to the oil. As soon as they turn a golden color, remove the onion from the pot and lay them on a paper towel to drain off the excess oil. Set aside.

For the Potato Soup: Chop the onion. Peel and cut the potatoes into medium size pieces. Heat a large pan on medium heat and add the butter. When the butter is melted, add the onions and stir. Then add the potatoes and flour. Stir. Next add the broth and stir. Using the flat part of a small knife, press down on the end of each clove to squeeze out the roasted garlic.

Add all of the pieces of roasted garlic to the pan. Then add the salt, pepper, milk and stir. Put a lid on the pan and cook for about 10 minutes until the potatoes are tender. Mash and mix the potatoes with a whisk or immersion blender leaving some chunks.

If the soup is too thick add a bit more broth. Stir in the cheese.

Serve hot and top with the green onion. Garnish with the crispy onion (optional).

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16 Responses to “Roasted Garlic Potato Soup”

  1. #
    1
    baker street — November 2, 2012 at 12:51 am

    Ooh! I love it all the scent of roasted garlic, the thick and creamy soup and most of all the crispy onion topping! Yum!

    Reply

    • CouponClippingCook — November 2nd, 2012 @ 8:02 am

      Thank you!

      Reply

  2. #
    2
    Laurel — November 4, 2012 at 8:27 am

    This looks so delicious! It is definitely going in my Must Try Recipe folder on Pinterest, and I’ll have to get garlic to try it this week.

    Reply

    • CouponClippingCook — November 5th, 2012 @ 10:32 pm

      Hi Laurel, so glad you like this and thank you for stopping by!

      Reply

  3. #
    3
    Kari@Loaves and Dishes — November 5, 2012 at 3:41 pm

    Oh no you didn’t…you went and put crispy onions on top of all that glorious roasted garlic and yummy potatoes? How devine!

    Reply

    • CouponClippingCook — November 5th, 2012 @ 9:55 pm

      Hi Kari, yes, you caught me! I just couldn’t help it. Have a great day!

      Reply

  4. #
    4
    Peggy — December 6, 2012 at 11:19 am

    I love love love potato soup and the addition of roasted garlic is a genius idea!

    Reply

    • CouponClippingCook — December 7th, 2012 @ 9:55 pm

      Hi Peggy, thank you very much!

      Reply

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    Melissa B. { hungryfoodlove } — December 6, 2012 at 5:04 pm

    Congratulations on being featured on DailyBuzz Food Top 9 for this recipe. I was featured too with my Roasted Garlic Spread. I soo want to try this soup!

    Reply

    • CouponClippingCook — December 7th, 2012 @ 9:56 pm

      Hi Melissa, thank you very much. And congratulations to you too!

      Reply

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    Eva B — December 22, 2012 at 10:33 am

    I made some slight modifications (made about 1.8l of soup with +/ 1.2kg of potatoes, and used 3 bulbs of garlic instead of one because more is better when it comes to garlic) and OH GOD IT IS SO DELICIOUS. This makes winter so much more bearable. Thanks for posting this!

    Reply

    • Nancy — December 22nd, 2012 @ 6:16 pm

      Hi Eva, so glad you liked it! And your changes to the recipe sound so good. You’re right, more garlic is definitely better. Thank you for letting me know. Happy Holidays to you!

      Reply

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    Transylvanian Kitchen — January 17, 2013 at 1:18 am

    Amazing recipe! I have been looking for a creamy potato soup with roasted garlic for a while. I really like yours and I will try it this weekend. And I have to say, the pictures are very helpful (I like that in a food blog).

    Reply

    • Nancy — January 19th, 2013 @ 10:12 am

      Hi There, thank you for stopping by and so glad you like the pictures. I like pictures too in recipes, much easier to envision how to do things. Have a nice weekend and I hope you like the potato soup!

      Reply

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    baked potato — December 3, 2013 at 1:06 pm

    interestin info I have subscribed can’t wait for some updates!! What I like baked potato recipe is fast in the microwave might tasty!

    Reply

    • Nancy — December 3rd, 2013 @ 11:47 pm

      Hi There, thank you very much for subscribing to CCC! I really appreciate it. Have a great day!

      Reply

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