A light, yet hearty potato soup to make any time of the year.

Roasted Garlic Potato Soup in bowl

This potato soup is made with roasted garlic, onion, butter and russet potatoes.

It’s fairly light and hearty at the same time.

Just before serving, Swiss cheese (shredded or chopped) is added to the soup.

It tastes so good when each spoonful of potato soup has melted cheese in it.

If you’re a fan of garlic mashed potatoes, you’ll love this roasted garlic potato soup, it tastes just like comfort food.

The garlic is roasted in smoked paprika which gives it a hint of smoky flavor.

Fried Onion on paper towel

And the soup is topped with homemade crispy onions and chopped green onion which adds a flavorful crunch to the mix.

Let’s check out the ingredients.

Roasted Garlic – a bulb of garlic, olive oil and smoked paprika

Soup – butter, onion, russet potatoes, flour, chicken broth, roasted garlic, milk, salt, pepper, Swiss cheese and green onion

Crispy Onion Topping (optional) – onion, flour and canola oil

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Roasted Garlic:

Preheat the oven to 375 F.

Bulb of garlic on foil

On a piece of foil (about the size of a dinner plate), lay a bulb of garlic.

Add olive oil on bulb of garlic

On top of the garlic, drizzle olive oil and…

Add smoked paprika on garlic

…sprinkle smoked paprika.

Bulb of garlic in foil tent

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

On a small baking sheet, place the foil tent and roast in a preheated oven (at 375 degrees F.) for 25 minutes.

Let cool.

Peeled roasted garlic on plate

Once cooled, with the flat part of a small spoon, press down on the end of each clove to squeeze out the roasted garlic. Set aside.

For the Crispy Onion Topping (make while the potato soup is simmering) (optional):

Slice the onion into 2-inch-long strips that are about 1/2-inch wide.

Coat the onion with flour.

Heat a small skillet on low heat and add canola oil.

To the pan, add the pieces of flour coated onion. Gently stir.

Fried onion on paper towel

As soon as they turn a golden color, transfer the onion from the pan onto a paper towel-lined plate to drain off any excess oil.

For the Potato Soup:

Chopped onions on cutting board

Chop the onion.

Cut potatoes on cutting board

Peel,

Cut potatoes on cutting board

and cut the potatoes into medium size pieces (larger than bite-size pieces).

Burner under pot on stove top

Heat a large saucepan on medium heat and…

Melting butter in pan

add butter.

Add chopped onions in pan

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

Add cut potatoes in pan

To the pan, add the potatoes…

Add flour to potatoes in pan

…and flour.

Stir flour and potatoes in pan

Stir.

Add chicken broth in pan

Next, add the broth and stir.

Roasted garlic in pot

To the pan, add all of the roasted garlic.

Seasonings in potato soup in pan

Then add salt and pepper.

Add milk to soup in pan

Next, add milk and stir.

Put a lid on the pan, turn the heat to low and simmer until the potatoes are fork tender (about 10 to 15 minutes).

While the potatoes are simmering, make the crispy onion topping (optional).

Blend potato soup in pot

Turn the heat to the pan off.

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 cheese and soup in pot

Stir in the cheese.

Roasted Garlic Potato Soup in bowl

Serve warm.

Garnish with chopped green onion and top with crispy onion (optional).

Roasted Garlic Potato Soup in bowl

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Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

A light, yet hearty comfort food soup to make any time of the year.
5 from 2 votes
Print Recipe Pin Recipe Leave a Review
Yield: 3 Servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

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 medium size russet potatoes cleaned, peeled and cut into medium size pieces (larger than a bite-size piece)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • Roasted garlic
  • 1/2 cup milk
  • 1/4 teaspoon salt or salt to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 cup shredded or chopped Swiss cheese
  • 2 green onions, chopped (including the green tops) for garnish

For the Crispy Onion Topping (optional):

  • 1/4 of a whole onion (white or yellow onion) sliced into 2-inch long, 1/2 thick pieces
  • 1 tablespoon all-purpose flour
  • 1/4 cup canola oil

Instructions

For the Roasted Garlic:

  • Preheat the oven to 375 F. 
  • On a piece of foil (about the size of a dinner plate), lay a bulb of garlic.
  • On top of the garlic, drizzle olive oil and sprinkle smoked paprika.
  • Make a tent over the garlic with the foil and tightly wrap the edges together.
  • On a small baking sheet, place the foil tent and roast in a preheated oven (at 375 degrees F.) for 25 minutes. Let cool.
  • Once cooled, with the flat part of a small spoon, press down on the end of each clove to squeeze out the roasted garlic.  Set aside.

For the Potato Soup:

  • Heat a large saucepan on medium heat and add butter. When the butter is melted, add the onions and stir. 
  • To the pan, add the potatoes and flour. Stir.  Next, add the broth and stir. 
  • To the pan, add the pieces of roasted garlic, salt, pepper, milk and stir. 
  • Put a lid on the pan, turn the heat to low and simmer until the potatoes are fork tender (about 10 to 15 minutes).   While the potatoes are simmering, make the crispy onion topping (optional).
  • Turn the heat off to pan off.  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 warm.  Garnish with chopped green onion.  Top with crispy onion (optional).

For the Crispy Onion Topping (make while the potato soup is simmering) (optional):

  • Coat the onion with flour. Heat a small skillet on low heat and add canola oil.
  • To the pan, add the pieces of flour coated onion.  Gently stir.  
  • As soon as they turn a golden color, transfer the onion from the pan onto a paper towel-lined plate to drain off any excess oil. 
Author: Nancy@CouponClippingCook
Course: Main Course, Soup
Cuisine: American
Keyword: Garlic Potato Soup, Potato Soup

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