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Smooth roasted garlic potato soup served hot with crispy grilled cheese croutons on top
Isaac blogger

Roasted Garlic Potato Soup with Grilled Cheese Croutons

Creamy roasted garlic potato soup blended until smooth and topped with crispy grilled cheese croutons for a cozy, comforting meal that’s easy to make and perfect for chilly days.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories:
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Before You Begin
  2. 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.
  3. Roast garlic 40–45 minutes at 375°F.
  4. Boil potatoes until tender; drain.
  5. Sauté onions and leeks in butter.
  6. Stir in flour, then broth, milk, cream, and thyme.
  7. Add potatoes, roasted garlic, Parmesan, then blend.
  8. Make grilled cheese, grill until golden, cut into croutons.
  9. Serve soup topped with croutons and chives.