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Creamy Potato Garlic Soup with Parsley Olive Oil

Creamy Potato Garlic Soup with Parsley Olive Oil

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It seems as Fall will be right on time this year as it has definitely been teasing us the past few days.  Nights are getting shorter, mornings are darker which is making it hard to get up early.  Leaves are crunching under our feet during our evening walks, and there is that crispness in the air that dances around us.  This recipe for Creamy Potato Garlic Soup with Parsley Olive Oil is the perfect meal to welcome our long-lost friends back into our lives.

Roasted Potato Garlic Soup with Parsley Olive Oil | Chez Us

This recipe is another one that I have recently developed for Relish Magazine.  It was so much fun to make as potatoes are a favorite vegetable around our house.  Not only is this recipe welcoming for the cool months of Fall but it is good for us.  

During the cooler months, we eat many bowls are soup around our house, and creamy ones are a favorite.  We just do not want the extra calories.  I make creamy soups minus the dairy, and this is another favorite.  This soup recipe has so much flavor as it is loaded with earthy russet potatoes, pancetta, and lots of garlic.  I think you will really enjoy it all season long, and well into winter.

More Delicious Soup Recipes

Spiced Lentil Soup

Mexican Meatball Soup

Creamy Thai Curry Kabocha Soup

Yield: 6 servings

Creamy Potato Garlic Soup with Parsley Olive Oil

Roasted Potato Garlic Soup with Parsley Olive Oil | Chez Us

Roasting the ptoatoes before making them into a rich and creamy soup gives them added flavor and depth. Parsley oil adds brightness to this recipe and should not be skipped.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 2 pounds Russet potatoes
  • 10 thin slices pancetta or 1/2 cup bacon, finely minced
  • 1/2 pound shallots, diced
  • 8 medium garlic cloves, peeled and kept whole
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken stock
  • Recipe:  Parsley Olive Oil
  • 1/2 cup Italian parsley, minced
  • 1/4 cup olive oil
  • Kosher salt
  • Black pepper


    Preheat oven to 400F. Scrub potatoes clean and peel; cut into 1/2 inch cubes. Combine potatoes, shallots, and garlic together on a large cookie sheet.  Drizzle with olive oil, and sprinkle with salt and pepper.
    Roast for 20 minutes. Stir, then roast for another 20 – 25 minutes, or until lightly golden brown. Remove from the oven.
    Preheat a heavy dutch oven over medium heat. Add pancetta, and cook over medium heat until golden brown but not over crisp, about 4 minutes. Using a slotted spoon, remove the pancetta and set it on a paper towel to remove oil. Reserve about 1 1/2 cups of the roasted potatoes, and set aside.
    Add remaining potatoes to the dutch oven, stir to combine with the pancetta drippings. Add 5 cups of chicken stock, bring to a boil. Lower heat to simmer, and cook for 30 minutes.
    While the soup is cooking, make parsley oil.

    Parsley Oil:  
    Process the parsley and olive oil together in a food processor until smooth. Pour into a bowl and set aside.

    Finish the Soup:
    Remove potato soup from the stove and let cool for 15 minutes. Once cooled, puree soup in batches in a food processor or blender. Return the mixture to the dutch oven. Then using the remaining 1 cup of chicken stock to desired consistency.
    Season to taste with kosher salt and black pepper and stir in reserved potatoes and pancetta. Gently reheat over low heat until warm.
    Serve with a drizzle of parsley oil.

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Kristi Rimkus

Tuesday 1st of October 2013

This recipe is perfect for my daughter who eats dairy free. She'll love it.

Diana B

Saturday 21st of September 2013

Denise, how many does this recipe serve? It looks delish!

natalie @ wee eats

Saturday 21st of September 2013

This soup looks so hearty and comforting, I love the addition of bright parsley oil to cut through the rich potato. Yum!

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