Creamy Roasted Red Pepper & Manchego Potato Soup
This Creamy Roasted Red Pepper & Manchego Potato Soup is lightened up Spanish version of potatoes soup. Full of roasted garlic, onion, peppers and salty manchego cheese!
- 2 roasted heads of garlic (see note)
- 1 tbsp olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 1/2 tsp salt, divided
- 3 cups diced russet potato
- 8 oz roasted peppers, drained and roughly chopped
- 1/2 tsp smoked paprika
- 3 cups low-sodium chicken stock
- 2 cups shredded manchego cheese
- 1/2 cup heavy cream
Add olive oil to a large soup or stock pot. Turn the heat on medium and add onion, garlic, celery and 1/2 teaspoon salt. Sweat veggies for 3 minutes until slightly softened.
Add potatoes and another 1/2 teaspoon salt. Cook another 5 minutes until potatoes are slightly softened. Add peppers and smoked paprika. Cook another 1-2 minutes. Add chicken stock, roasted garlic and remaining salt. Bring to a boil and then reduce to a simmer until all the potatoes are fork-tender, about 10-12 minutes.
Once the potatoes are tender, remove from heat and use an immersion blender to puree the soup to your liking. Place the soup back on a low heat and add cheese. Stir until melted. Add in cream, stir to combine. Season to taste with salt and pepper.
Garnish with chopped chive and extra cheese. Serve with crusty bread.