Savory Roasted Garlic Potato Soup with Grilled Cheese Croutons

A cozy Roasted Garlic Potato Soup with Grilled Cheese Croutons that warms the heart and satisfies the soul.

Print Pin

Course: Soups

Cuisine: American

Keyword: comfort food, Cozy Meals, easy soup recipe, Grilled Cheese Croutons, hearty soup, Roasted Garlic Potato Soup

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: bowls

Calories: 450kcal

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.

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.

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.

Store soup in an airtight container for up to 3 days. Freeze in portion-sized containers for up to 3 months. Reheat gently before serving.