If you love cozy, comforting soups that feel restaurant-quality but are easy to make at home, this Roasted Garlic Potato Soup with Grilled Cheese Croutons belongs at the top of your list. It’s rich, creamy, and deeply flavorful thanks to slow-roasted garlic that turns sweet and mellow in the oven. Blended with tender potatoes, butter, and cream, the soup has a smooth, velvety texture that feels indulgent without being complicated.
What truly sets this recipe apart is the topping. Golden, melty grilled cheese croutons add crunch, nostalgia, and just the right amount of cheesy comfort to every spoonful. The soup itself comes together with simple ingredients and forgiving steps, making it approachable even for beginners. Whether you’re cooking for a chilly weeknight, a relaxed weekend lunch, or a cozy dinner with friends, this soup delivers warmth, flavor, and comfort you’ll want to make again and again.
Why You’ll Love This Recipe
Rich, layered flavor
Roasting the garlic transforms it from sharp to sweet, adding incredible depth.
Beginner-friendly
If you can sauté onions and boil potatoes, you can make this elegant dish.
Comforting and impressive
Serve it on a cold evening or for a small dinner gathering—it never fails.
Crispy grilled cheese croutons
This modern twist makes it more fun (and tastier!) than traditional soup toppings.
Pairs perfectly with salads, breads, and seasonal meals
Similar cozy dishes on the blog:
Ingredients You Need
For the Soup
- 1 head garlic
- 1 tsp olive oil
- Salt and black pepper
- 1¾ lbs russet potatoes, peeled and diced
- 4 tbsp salted butter
- 1 cup chopped onions
- 1 leek, sliced
- 3 tbsp all-purpose flour
- 4–5 cups low-sodium vegetable broth
- 1 cup whole milk
- ¼ cup heavy cream
- ½ tsp fresh thyme (or ¼ tsp dried)
- ½ cup freshly grated Parmesan
- Chopped chives, for garnish
For the Grilled Cheese Croutons
- 4 slices sturdy country bread
- Butter
- Gruyère cheese (about ¼ cup per sandwich)
Read through the recipe and prepare all ingredients in advance. Cooking times and results may vary slightly depending on oven performance, pot size, and ingredient thickness. Roast the garlic until very soft and golden, cook the potatoes until fork-tender, and adjust the soup’s thickness with broth or milk as needed. Blend carefully until smooth and creamy, and add the grilled cheese croutons just before serving for the best texture.
How to Make the Soup (Step-by-Step)
Step 1 — Roast the Garlic
Preheat the oven to 375°F (190°C). Slice the top off the garlic head, place on foil, drizzle with olive oil, season with salt and pepper, wrap tightly, and roast 40–45 minutes. Squeeze out the soft, caramelized cloves once cool.
Step 2 — Cook the Potatoes
Boil diced potatoes until fork-tender. Drain and set aside.
Step 3 — Sauté the Aromatics
In a Dutch oven, melt butter. Sauté onions and leeks until softened, about 6–7 minutes.
Step 4 — Build the Base
Add flour and cook 1 minute. Slowly whisk in vegetable broth, milk, cream, thyme, and seasoning.
Step 5 — Blend Until Creamy
Add potatoes, roasted garlic, and Parmesan. Blend with an immersion blender until silky smooth.
Step 6 — Make the Grilled Cheese Croutons
Butter bread slices, fill with Gruyère, grill until golden, and cut into small cubes.
Step 7 — Serve
Ladle soup into bowls and top with warm croutons and chives.
Expert Tips for the Best Results
- Roast the garlic fully—underdone garlic tastes sharp.
- Use russet potatoes for the smoothest texture.
- Add more broth to thin or more potatoes to thicken.
- Blend in batches if using a countertop blender.
- Make the croutons fresh—they soften quickly.
Storage & Reheating
Fridge: 3–4 days
Freezer: Up to 2 months
Reheat: Stovetop on low with a splash of broth or milk
Croutons should always be stored separately to maintain crispness.
Common Mistakes to Avoid
- Under-roasting the garlic
Garlic should be very soft and golden. If it’s still firm, the flavor will be sharp instead of sweet and mellow. - Using the wrong potatoes
Waxy potatoes don’t break down well. Russet potatoes create the smoothest, creamiest texture. - Adding all the liquid at once
Start with less broth and add more as needed. This helps control thickness and prevents a thin soup. - Overcooking after blending
Once blended, keep the soup at a gentle heat. Boiling can affect texture and flavor. - Blending without care
Hot soup should be blended carefully to avoid splashing. Work in batches if needed. - Making croutons too early
Grilled cheese croutons soften quickly. Prepare them just before serving for the best crunch. - Skipping seasoning adjustments at the end
Always taste before serving. Roasted garlic and potatoes often need a final pinch of salt or pepper.
FAQ
Q1: Can I make this soup without roasting the garlic?
Yes, you can, but roasting the garlic really adds depth and sweetness. If you’re short on time, sauté minced garlic in butter until golden. It won’t be as mellow and caramelized as roasted garlic, but it still adds great flavor.
Q2: Can I make the soup thicker or thinner?
Absolutely. For a thicker soup, blend more of the potatoes or simmer it uncovered for a few extra minutes. For a thinner, silkier texture, simply add extra broth or a splash of warm milk until you reach the consistency you like.
Q3: What’s the best cheese for the grilled cheese croutons?
Cheddar is the classic choice, but you can use Gruyère, Monterey Jack, mozzarella, or a mix. Choose a cheese that melts well and browns nicely. Day-old bread works especially well because it crisps up without getting soggy.
Q4: Can I make this soup ahead of time?
Yes! This soup reheats beautifully. Store the soup and croutons separately so the bread stays crispy. Warm the soup on the stovetop and re-toast the croutons in the oven or air fryer before serving.
Q5: Is it freezer-friendly?
The soup freezes well for up to 3 months. However, make fresh croutons when serving — they lose crispness after freezing.
Conclusion
This Roasted Garlic Potato Soup with Grilled Cheese Croutons is the kind of meal that makes any chilly day feel warmer and more comforting. With its creamy texture, deep roasted-garlic flavor, and those irresistible golden croutons, it delivers pure homemade coziness in every bowl. It’s simple enough for busy weeknights yet special enough to serve on weekends or when hosting friends. Whether you enjoy it as a complete meal or pair it with a fresh salad, this recipe brings together rustic comfort and nostalgic flavors. Save it, share it, and enjoy every creamy, cheesy, garlicky spoonful!
Roasted Garlic Potato Soup with Grilled Cheese Croutons
Ingredients
Method
- Before You Begin
- Read through the recipe and prepare all ingredients and cookware as needed. Cooking times and results may vary depending on oven performance, pot size, and ingredient thickness. Roast the garlic until very soft and golden, cook the potatoes until fork-tender, and blend carefully until smooth. Add the grilled cheese croutons just before serving for the best texture.
- Roast garlic 40–45 minutes at 375°F.
- Boil potatoes until tender; drain.
- Sauté onions and leeks in butter.
- Stir in flour, then broth, milk, cream, and thyme.
- Add potatoes, roasted garlic, Parmesan, then blend.
- Make grilled cheese, grill until golden, cut into croutons.
- Serve soup topped with croutons and chives.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
