Ingredients
Equipment
Method
Instructions
- 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.
- 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.
- In a large pot, melt butter over medium heat. Add diced onion and leek, stirring occasionally for 5-7 minutes until softened.
- Stir in flour and cook for about 1 minute until lightly golden.
- Gradually whisk in broth, milk, heavy cream, thyme, salt, and pepper. Heat until slightly thickened, about 5-7 minutes.
- Add cooked potatoes and roasted garlic. Blend until smooth and creamy.
- Adjust soup consistency with additional broth as needed and taste for seasoning.
- 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.
- Cut grilled cheese sandwiches into croutons.
- Ladle soup into bowls, garnish with Parmesan and chives, and top with grilled cheese croutons.
Nutrition
Notes
Perfectly roast garlic by cutting off just the top. Don't overcook potatoes for a smooth soup. Adjust broth gradually for desired creaminess.