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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.
4.5 from 2 votes


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 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 flour
  • 1/4 cup canola oil


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 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.