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  • 4 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
  • 1/2 cup Italian parsley, minced
  • 1/4 cup olive oil
  • Kosher salt
  • Black pepper


  1. 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.
  2. Roast for 20 minutes. Stir, then roast for another 20 - 25 minutes, or until lightly golden brown. Remove from the oven.
  3. 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 on a paper towel to remove oil. Reserve about 1 1/2 cups of the roasted potatoes, and set aside.
  4. 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 30 minutes.
  5. While the soup is stewing, make parsley oil by processing parsley and olive oil together in a food processor until smooth. Pour into a bowl and set aside.
  6. Remove potato soup from 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. Thin using the remaining 1 cup of chicken stock to desired consistency.
  7. Season to taste with kosher salt and black pepper and stir in reserved potatoes and pancetta. Gently reheat over low heat until warm and serve with a drizzle of parsley oil.
For more from Denise Woodward, visit her prolific and delicious blog Chez Us.

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The recipe was originally published as Roasted Potato Garlic Soup with Parsley Oil on

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