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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.