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1
For the roasted garlic:
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Preheat the oven to 375 F.
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Lay the whole 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.
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Make a tent over the garlic with the foil and tightly wrap the edges of the foil around it.
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Place the garlic on a baking sheet and roast in the oven for about 40 minutes. Remove it from the oven and let garlic cool while making the crispy onion (optional) and potato soup.
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6
For the crispy onion:
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Slice the onion quarter into 2 inch pieces. Coat the pieces with the flour.
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Heat a small pot on low to medium heat and add the canola oil. Once hot add the pieces of flour coated onion to the oil.
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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.
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10
For the potato soup:
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Peel and cut the potatoes into medium size pieces.
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Heat a large pan on medium heat and add the butter. When the butter is melted, add the chopped white onions and stir. Then add the potatoes and flour. Stir to coat the vegetables in the flour. Next add the broth and stir and allow the mixture to heat.
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13
Using the flat part of a small knife, press down on the end of each roasted garlic clove to squeeze out the roasted garlic.
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Add all of the pieces of roasted garlic to the pan with the potato mixture. Then add the salt, pepper and milk and stir.
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Put a lid on the pan and cook for about 10 minutes until the potatoes are tender.
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Then 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.
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Stir in the cheese and heat until cheese is nice and melted.
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Serve soup hot and top with the green onion. Garnish with the crispy onion (optional).
