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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 Notes

Ingredients
  

  • For the Soup
  • 1 head garlic
  • 1 tsp olive oil
  • 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 (plus more if needed)
  • 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
  • 2 tablespoons Butter, softened
  • Gruyère cheese (about ¼ cup per sandwich)
  • ¾ tsp salt
  • ½ tsp black pepper

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients.
  3. Preheat oven to 375°F (190°C). Slice the top off the garlic head, drizzle with olive oil, season lightly with salt and pepper, wrap in foil, and roast for 40–45 minutes, until cloves are very soft and golden. Cool slightly, then squeeze out the garlic.
  4. Bring a pot of water to a boil. Add diced potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
  5. In a large pot over medium heat, melt butter. Add onions and leeks and cook 6–7 minutes, until softened and fragrant.
  6. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in vegetable broth, milk, cream, thyme, salt, and pepper. Bring to a gentle simmer.
  7. Add cooked potatoes, roasted garlic, and Parmesan. Blend carefully with an immersion blender until smooth. If using a countertop blender, blend in batches and vent the lid to avoid pressure buildup.
  8. Continue heating gently until warmed through and steaming, reaching 165°F (74°C). Do not boil after adding dairy. Adjust thickness with additional warm broth if needed.
  9. For the croutons, butter the bread, add cheese, and grill over medium heat until golden brown and cheese is melted. Cut into cubes.
  10. Ladle soup into bowls and top with grilled cheese croutons and chives. Serve immediately.

Notes

  • Roast garlic at 375°F (190°C) until very soft and golden, about 40–45 minutes.
  • Cook potatoes until fork-tender before blending.
  • After adding milk and cream, keep the soup at a gentle simmer and do not boil.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days.
  • Reheat gently until heated through and steaming (165°F / 74°C), stirring occasionally.
  • Discard if odor, texture, or appearance changes.