Roasted Garlic Soup

Roasted Garlic Potato Soup    Serves 3

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).