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Roasted Garlic Potato Soup with Grilled Cheese Croutons

Roasted Garlic Potato Soup with Grilled Cheese Croutons Bliss

Delicious Roasted Garlic Potato Soup with Grilled Cheese Croutons, perfect for a comforting meal any night.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Dishes
Cuisine: American
Calories: 450

Ingredients
  

For the Soup Base
  • 1 head garlic Roasting this elevates its flavor to a sweet, caramelized delight.
  • 2 tablespoons olive oil A healthy fat that enhances the roasting process.
  • Salt and pepper Essential for balancing and enhancing flavors.
  • 4 large russet potatoes The starchy base that gives the soup its creamy texture.
  • 4 tablespoons butter Adds richness and depth to the dish.
  • 1 medium onion Brings sweetness and aromatic charm to the soup.
  • 1 medium leek Offers a subtle onion flavor while keeping things sophisticated.
  • ¼ cup all-purpose flour Helps thicken the soup for a luscious consistency.
  • 4 cups chicken or vegetable broth The liquid foundation; homemade broth can elevate your soup even more.
  • 1 cup milk Perfect for achieving creaminess without heaviness.
  • ½ cup heavy cream Takes the creaminess to another level, ensuring every spoonful is indulgent.
  • 1 teaspoon dried thyme Adds an earthy aroma and enhances the overall flavor profile.
For the Grilled Cheese Croutons
  • ½ cup grated Parmesan cheese Adds a salty, nutty flavor that pairs beautifully with the soup.
  • 4 slices bread Choose your favorite loaf for the perfect crunch.
  • 1 cup Gruyère cheese Melts beautifully, bringing a rich, nutty flavor to your croutons.
  • Additional Parmesan cheese For garnishing; a sprinkle elevates the presentation.
  • Chopped chives Freshness that brightens up the final dish with color and flavor.

Equipment

  • Oven
  • Large Pot
  • skillet
  • Blender
  • Foil

Method
 

Instructions
  1. Preheat your oven to 375–400 °F (190–200 °C). Slice the top off the head of garlic, drizzle with olive oil, season with salt and pepper, wrap in foil and roast for 40–45 minutes.
  2. Peel and chop the potatoes into cubes. Bring water to a boil, add potatoes and cook until fork-tender, about 15-20 minutes. Drain and set aside.
  3. In a large pot, melt butter over medium heat. Add diced onion and leek, stirring occasionally for 5-7 minutes until softened.
  4. Stir in flour and cook for about 1 minute until lightly golden.
  5. Gradually whisk in broth, milk, heavy cream, thyme, salt, and pepper. Heat until slightly thickened, about 5-7 minutes.
  6. Add cooked potatoes and roasted garlic. Blend until smooth and creamy.
  7. Adjust soup consistency with additional broth as needed and taste for seasoning.
  8. Butter one side of each slice of bread. Fill two slices with Gruyère cheese and top with the other slices. Cook in a skillet until golden brown.
  9. Cut grilled cheese sandwiches into croutons.
  10. Ladle soup into bowls, garnish with Parmesan and chives, and top with grilled cheese croutons.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Perfectly roast garlic by cutting off just the top. Don't overcook potatoes for a smooth soup. Adjust broth gradually for desired creaminess.

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