As I took my first spoonful of this Roasted Garlic Potato Soup with Grilled Cheese Croutons, warmth enveloped me like a cozy blanket on a chilly day. The rich aroma of roasted garlic paired with creamy potatoes is enough to make any meal feel special, and the addition of crispy, cheesy croutons takes it to a whole new level. This delightful recipe not only boasts a comforting, heartwarming essence but is also a breeze to prepare, making it perfect for busy weeknights or leisurely weekends. Plus, who can resist the playful charm of buttery grilled cheese, artfully transformed into crunchy croutons? Trust me, this soup will quickly become a go-to favorite in your home. So, are you ready to create a delicious bowl of happiness? Let's dive in!
Why is this soup so irresistible?
Comforting warmth: The combination of roasted garlic and creamy potatoes creates a soul-soothing dish that warms you from the inside out.
Crispy croutons: Picture buttery grilled cheese, turned into delightful croutons, elevating each spoonful and adding that perfect crunch.
Quick to make: In just 70 minutes, this crowd-pleaser is ready to serve, making it an ideal weeknight meal.
Versatile pairing: Enjoy this soup with a side salad or crusty bread for a complete experience.
Impressive and simple: It looks and tastes gourmet, yet requires minimal effort, perfect for impressing family and friends without spending hours in the kitchen.
Roasted Garlic Potato Soup Ingredients
Get ready to savor the deliciousness!
For the Soup
• 1 head garlic – Roasting transforms it into a sweet, mellow delight.
• 2 tablespoons olive oil – Adds richness and helps with roasting the garlic.
• Salt and pepper – Essential for seasoning to taste and bringing out flavors.
• 2 pounds russet potatoes – The star ingredient, giving the soup its creamy texture.
• 4 tablespoons butter – Adds a lovely depth of flavor when sautéing the veggies.
• 1 cup onions, diced – Sweetens the mix and contributes to the overall aroma.
• 1 cup leeks, sliced – Adds a mild, slightly sweet flavor that pairs beautifully with garlic.
• ¼ cup flour – Thicken the soup for a luxurious consistency.
• 4 cups broth – Choose vegetable or chicken for an inviting base.
• 1 cup milk – Ensures creaminess in your roasted garlic potato soup.
• ½ cup cream – Enhances richness and gives a luscious mouthfeel.
• 1 teaspoon thyme – A hint of herbal flavor that complements the garlic and potatoes.
• ½ cup Parmesan cheese – Adds a cheesy depth; feel free to swap with another hard cheese if desired.
For the Croutons
• 4 slices bread – Choose your favorite; a sturdy bread works best for croutons.
• 1 cup Gruyère cheese, shredded – Melts beautifully, adding a nutty flavor to your croutons.
• Chopped chives (for garnish, optional) – Brightens up the dish and adds a pop of color.
Feel inspired? With these ingredients, your Roasted Garlic Potato Soup with Grilled Cheese Croutons is just moments away from deliciousness!
Step‑by‑Step Instructions for Roasted Garlic Potato Soup with Grilled Cheese Croutons
Step 1: Roast the Garlic
Preheat your oven to 375–400 °F (190–200 °C). Slice the top off the head of garlic to expose the cloves, then drizzle with olive oil and season with salt and pepper. Wrap the garlic in aluminum foil and roast for about 40–45 minutes, or until the cloves are soft and fragrant. Let cool before squeezing the roasted garlic out of their skins.
Step 2: Prepare the Potatoes
While the garlic roasts, bring a large pot of water to a boil and add the russet potatoes. Cook the potatoes until fork-tender, which should take about 15–20 minutes. Drain the potatoes and allow them to cool slightly before handling them in the next steps. This will ensure a creamy texture in your Roasted Garlic Potato Soup.
Step 3: Sauté the Vegetables
In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onions and sliced leeks, sautéing them until they are softened and translucent—about 5–7 minutes. The sweet aroma of these sautéed vegetables will start to fill your kitchen, setting the stage for a delicious soup.
Step 4: Make the Base
Lower the heat to medium and sprinkle the flour over the sautéed onions and leeks. Stir well and cook for about 1 minute until the mixture is lightly golden. This step will help thicken your Roasted Garlic Potato Soup. Gradually whisk in the broth, milk, cream, and thyme, stirring until the mixture starts to thicken slightly, about 3–5 minutes.
Step 5: Blend in the Flavors
Add the cooked potatoes and the freshly roasted garlic cloves to the pot, followed by the Parmesan cheese. Using an immersion blender, purée the soup until it’s smooth and luscious. If the soup appears too thick, simply add more broth to achieve your desired consistency. Taste and adjust with salt and pepper if needed.
Step 6: Prepare the Grilled Cheese Croutons
While the soup simmers, butter one side of each slice of bread. Place Gruyère cheese on the non-buttered side of two slices, then top with the other slices, buttered side out. Cook the sandwiches in a skillet or panini press over medium heat until golden brown and the cheese is melted, about 5 minutes per side. Cut the sandwiches into 1-inch croutons for serving.
Step 7: Serve the Soup
Ladle the warm and comforting Roasted Garlic Potato Soup into bowls, and feel free to garnish with additional Parmesan cheese and chopped chives for a pop of freshness. Top each bowl with your delicious grilled cheese croutons, inviting everyone to dive in and enjoy this hearty meal.
How to Store and Freeze Roasted Garlic Potato Soup
Fridge: Store your Roasted Garlic Potato Soup in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth to restore creaminess.
Freezer: Freeze the soup in portion-sized containers for up to 3 months. Leave some space at the top of each container, as the soup will expand while freezing.
Thawing: To enjoy frozen soup, move it to the fridge 24 hours before serving to thaw. Reheat gently on the stovetop, stirring occasionally to maintain a smooth texture.
Crouton Storage: Keep grilled cheese croutons separate and store them in an airtight container at room temperature for up to 2 days. Recrisp them in the oven for a few minutes before serving.
Make Ahead Options
These Roasted Garlic Potato Soup with Grilled Cheese Croutons are perfect for meal prep enthusiasts! You can prepare the soup base, including sautéing the onions, leeks, and blending in the roasted garlic, up to 3 days in advance. Simply allow the soup to cool, then transfer it to an airtight container and refrigerate. When you’re ready to serve, reheat the soup gently on the stove, adding additional broth if needed to adjust the consistency. The grilled cheese croutons can be made up to 24 hours ahead; store them in an airtight container at room temperature to keep them crispy. This way, you’ll save time on busy weeknights and still enjoy delicious, homemade comfort food just as delightful as when freshly made!
Roasted Garlic Potato Soup Variations
Customize this cozy soup recipe to suit your taste and get your creative juices flowing!
- Dairy-Free: Substitute almond or oat milk for the cream and milk, and use dairy-free cheese for the croutons.
- Spicy Kick: Add a pinch of red pepper flakes during cooking to incorporate a delightful heat that’ll warm you right up.
- Herbed Twist: Mix in fresh herbs like rosemary or parsley for an aromatic layer that brightens each spoonful.
- Veggie Boost: Toss in spinach or kale just before blending for an extra nutrient boost while still keeping it creamy and satisfying.
- Texture Variation: For a heartier soup, leave some potato chunks unblended, offering a delightful contrast to the smoothness.
- Smoky Flavor: Incorporate smoked paprika into the mix for an unexpected depth that complements the roasted garlic beautifully.
- Flavored Broth: Use vegetable or chicken broth infused with lemon zest or bay leaves for unique flavor accents.
Feel like stepping outside the box? You might enjoy pairing the soup with a side of Crusty Artisan Bread or a refreshing Simple Green Salad to balance the richness!
Expert Tips for Roasted Garlic Potato Soup
Roast Garlic Wisely: Always ensure the garlic is completely wrapped in foil before roasting to keep it moist and prevent burning.
Potato Prep: Try to use russet potatoes for their high starch content, which creates a creamier soup texture. Avoid overcooking them to maintain their integrity.
Blend Smoothly: For the best consistency, use an immersion blender rather than a traditional blender. This minimizes mess and keeps the soup warm.
Seasoning Check: Taste your soup after blending, as flavors can concentrate. Adjust salt and pepper to enhance the overall taste of your roasted garlic potato soup.
Creative Croutons: Experiment with different cheeses, like cheddar or fontina, for your grilled cheese croutons to suit your palate and make each bowl unique.
What to Serve with Roasted Garlic Potato Soup with Grilled Cheese Croutons
Looking to create a delightful dining experience around this comforting bowl of warmth?
- Crispy Side Salad: A refreshing mix of greens with vinaigrette adds a crunchy contrast to the creamy soup.
- Crusty Baguette: Serve slices of warm, crusty bread for the ultimate dipping delight and to soak up every last drop of soup.
- Roasted Asparagus: This seasonal vegetable brings a lovely earthy note that complements the soup's rich flavors.
- Creamy Coleslaw: A tangy, creamy slaw offers a bright counterpoint to the richness, adding texture and bite.
- Herb-Infused Olive Oil: Drizzle this versatile oil over the soup for an extra layer of flavor that enhances the garlic's sweetness.
- Wine Pairing: Enjoy a glass of chilled Sauvignon Blanc or a light-bodied Chardonnay to refresh your palate alongside the hearty soup.
Roasted Garlic Potato Soup with Grilled Cheese Croutons Recipe FAQs
How do I select the best garlic for roasting?
Absolutely! Look for a head of garlic that is firm to the touch and has no dark spots or sprouting. The skin should be papery and not mushy. A fresh head will ensure a sweeter, more flavorful roasted garlic.
What’s the best way to store leftover Roasted Garlic Potato Soup?
Store your Roasted Garlic Potato Soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to restore its creamy texture and flavors. You can reheat it on the stovetop or in the microwave, stirring occasionally to keep it smooth.
Can I freeze this soup?
Yes, you can! Freeze your Roasted Garlic Potato Soup in portion-sized containers for up to 3 months. Remember to leave a bit of space at the top of each container since the soup will expand when it freezes. To thaw, move the soup to the refrigerator 24 hours prior to serving. Reheat gently on the stovetop over low heat, stirring occasionally.
What should I do if my soup is too thick after blending?
If your soup turns out too thick, no worries! Simply stir in additional broth, a little at a time, until you reach your desired consistency. It’s always great to taste and adjust seasonings as you go, especially after blending.
Are there any dietary considerations I should be aware of?
Yes! If you or someone you’re serving has dairy allergies, you can substitute the milk and cream with non-dairy alternatives. Options like almond milk or coconut cream can be delicious too! Remember to check if your bread contains any allergens if you're serving this to others.
How should I store the grilled cheese croutons?
Store your grilled cheese croutons separately in an airtight container at room temperature for up to 2 days. To ensure they maintain their crunch, I always recommend recrisping them in a preheated oven for a few minutes before adding them to your soup. Enjoy that delightful crunch with every bite!
Savory Roasted Garlic Potato Soup with Grilled Cheese Croutons
Equipment
- Oven
- Large pot
- Skillet
- Immersion Blender
- Aluminum foil
Ingredients
For the Soup
- 1 head garlic Roasting transforms it into a sweet, mellow delight.
- 2 tablespoons olive oil Adds richness and helps with roasting the garlic.
- Salt and pepper Essential for seasoning to taste and bringing out flavors.
- 2 pounds russet potatoes The star ingredient, giving the soup its creamy texture.
- 4 tablespoons butter Adds a lovely depth of flavor when sautéing the veggies.
- 1 cup onions, diced Sweetens the mix and contributes to the overall aroma.
- 1 cup leeks, sliced Adds a mild, slightly sweet flavor that pairs beautifully with garlic.
- ¼ cup flour Thicken the soup for a luxurious consistency.
- 4 cups broth Choose vegetable or chicken for an inviting base.
- 1 cup milk Ensures creaminess in your roasted garlic potato soup.
- ½ cup cream Enhances richness and gives a luscious mouthfeel.
- 1 teaspoon thyme A hint of herbal flavor that complements the garlic and potatoes.
- ½ cup Parmesan cheese Adds a cheesy depth; feel free to swap with another hard cheese if desired.
For the Croutons
- 4 slices bread Choose your favorite; a sturdy bread works best for croutons.
- 1 cup Gruyère cheese, shredded Melts beautifully, adding a nutty flavor to your croutons.
- Chopped chives for garnish, optional; brightens up the dish and adds a pop of color.
Instructions
Step-by-Step Instructions
- Preheat your oven to 375–400 °F (190–200 °C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil and season with salt and pepper. Wrap in foil and roast for about 40–45 minutes until soft.
- While the garlic roasts, boil a large pot of water and add the russet potatoes. Cook until fork-tender, about 15–20 minutes. Drain and cool slightly before handling.
- In a large pot, melt the butter over medium heat. Add the diced onions and sliced leeks, sauté until softened and translucent, about 5–7 minutes.
- Lower heat and sprinkle flour over the mixture, stir well and cook for about 1 minute. Gradually whisk in broth, milk, cream, and thyme, stirring until slightly thickened, about 3–5 minutes.
- Add the cooked potatoes and roasted garlic to the pot. Blend with an immersion blender until smooth. Adjust consistency with more broth if needed, and season to taste.
- Butter one side of each slice of bread. Place Gruyère cheese on the unbuttered side of two slices. Cook in a skillet over medium heat until golden and melted, about 5 minutes per side. Cut into croutons.
- Ladle the roasted garlic potato soup into bowls, garnish with Parmesan cheese and chives, and top with grilled cheese croutons before serving.
