As a lover of cozy comfort food, nothing warms the heart quite like a steaming bowl of Roasted Garlic Potato Soup with Grilled Cheese Croutons. I stumbled upon this recipe during a chilly evening, craving something rich and satisfying, and let me tell you, it did not disappoint! The secret to this creamy delight? Roasting the garlic until it’s sweet and mellow, creating a flavor explosion that pairs beautifully with tender potatoes. Plus, it’s a breeze to whip up, making it perfect for any weeknight dinner. You’ll love how the cheesy croutons take this soup over the top, adding a fun twist that keeps everyone coming back for more. Are you ready to dive into this delicious, soul-warming bowl of goodness?
What makes this soup unforgettable?
Comforting and cozy, this Roasted Garlic Potato Soup is the ultimate hug in a bowl on those chilly evenings. Rich, savory flavor comes from roasting garlic to its sweet, mellow perfection, elevating the taste while keeping it simple. Cheesy croutons add a delightful crunch, making every sip a treat. Quick and easy, you can prepare this delicious soup in just over an hour, perfect for a weeknight meal. Versatile enough to be paired with your favorite salads or enjoyed on its own, it's sure to become a family favorite! If you’re looking for more inspiration, check out other comforting recipes that will warm your heart!
Roasted Garlic Potato Soup Ingredients
• Dive into the creamy goodness of this delicious recipe!
For the Soup
- 1 head garlic – roasting it transforms the flavor, making it sweet and mellow.
- 1 tablespoon olive oil – helps to enhance the roasted garlic flavor while adding a touch of richness.
- Salt and pepper – to taste; season to bring out the natural flavors of the ingredients.
- 2 pounds russet potatoes – these starchy potatoes yield a creamy texture for the soup when blended.
- 4 tablespoons butter – adds a luscious richness and depth to the soup base.
- 1 medium onion – lends a sweet and savory flavor when sautéed until soft.
- 1 leek – brings a mild, sweet taste that complements the onion beautifully.
- ¼ cup all-purpose flour – used to thicken the soup and create a creamy consistency.
- 4 cups chicken or vegetable broth – adds depth; for a vegetarian version, opt for vegetable broth.
- 1 cup milk – gives extra creaminess to the soup without being overly heavy.
- ½ cup heavy cream – for a luxurious finish with a smooth, velvety texture.
- 1 teaspoon dried thyme – infuses a fragrant earthiness that pairs wonderfully with the garlic and potatoes.
- 1 cup grated Parmesan cheese – melts beautifully and adds a rich, savory flavor to the soup.
For the Croutons
- 4 slices bread – your favorite type works; I recommend a crusty bread for extra crunch!
- 1 cup grated Gruyère cheese – offers a nutty flavor that takes the grilled cheese croutons to the next level.
For the Garnish
- Chopped chives – optional, but they add a fresh, vibrant touch to your presentation.
- Extra Parmesan cheese – sprinkle on top for an irresistible cheesy finish!
Get ready to enjoy this Roasted Garlic Potato Soup with Grilled Cheese Croutons—a comforting meal the entire family will adore!
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 it for 40–45 minutes, until it’s tender and caramelized, creating a sweet aroma in your kitchen.
Step 2: Prepare the Potatoes
While the garlic is roasting, bring a large pot of water to a boil. Carefully add the peeled and diced russet potatoes, cooking them until they are fork-tender, which should take about 15-20 minutes. Once cooked, drain the potatoes and set them aside for later use in your creamy Roasted Garlic Potato Soup.
Step 3: Sauté the Aromatics
In a large pot or Dutch oven over medium heat, melt 4 tablespoons of butter. Once melted, add the chopped onions and leeks to the pot. Sauté until the vegetables are softened and translucent, about 5-7 minutes. The sweet scent will fill your kitchen, adding a delightful base for your soup.
Step 4: Make the Roux
Lower the heat to medium and stir in ¼ cup of all-purpose flour. Cook for about 1 minute, stirring continuously until the flour is lightly golden. This roux will help thicken your Roasted Garlic Potato Soup, giving it that luscious, creamy texture we all love.
Step 5: Combine Liquids
Gradually whisk in 4 cups of chicken or vegetable broth, 1 cup of milk, and ½ cup of heavy cream into the pot. Add 1 teaspoon of dried thyme, seasoning with salt and pepper to taste. Continue to heat the mixture until it begins to thicken slightly, about 5-7 minutes.
Step 6: Blend the Soup
Once the soup is thickened, add the drained potatoes and the squeezed roasted garlic cloves to the pot, along with 1 cup of grated Parmesan cheese. Purée the soup until smooth using an immersion blender or in batches in a regular blender. Adjust the consistency with additional broth as needed, then return it to the pot to keep warm.
Step 7: Prepare the Grilled Cheese Croutons
Butter one side of each slice of bread. Place 1 cup of grated Gruyère cheese on the non-buttered side of two slices, then close with the other slices, buttered side out. Heat a skillet over medium heat, cooking the sandwiches until they are golden brown and the cheese has melted, about 5 minutes per side.
Step 8: Serve and Garnish
Ladle your steaming bowls of Roasted Garlic Potato Soup. Garnish with additional Parmesan cheese and chopped chives for a pop of color. Finally, cut the grilled cheese sandwiches into croutons and place them on top of the soup for that delightful crunch, making every bite a delicious experience!
What to Serve with Roasted Garlic Potato Soup with Grilled Cheese Croutons
Cozy up your dinner table with these delightful pairings that beautifully complement your rich, creamy soup.
- Crispy Kale Chips: Their crunchy texture offers a nice contrast, and they add a delightful green element to your meal.
- Light Garden Salad: A refreshing mix of greens and veggies balances the richness of the soup and keeps the meal bright and vibrant.
- Fresh Herb Bread: Warm, crusty bread with fresh herbs is perfect for dipping and pairs wonderfully with the savory flavors of the soup.
- Zesty Pickles: Their tangy crunch cuts through the creaminess, providing a playful burst of flavor with every bite.
- Savory Roasted Vegetables: Root veggies, lightly seasoned and roasted, create a wonderful earthy backdrop to the soup's comforting profile.
- Sparkling Water with Lemon: A refreshing drink that cleanses the palate, making every spoonful of soup just as satisfying as the last.
- Chocolate Chip Cookies: For dessert, these sweet treats warm the heart and round out the meal with a nostalgic touch of childhood comfort.
- Red Wine: A glass of light-bodied red wine, such as Pinot Noir, enhances the flavors of the soup while adding depth to the dining experience.
- Creamy Coleslaw: The crunchy, creamy coleslaw adds texture and a hint of tang that pairs nicely with the hearty soup.
- Caramelized Onion Focaccia: This soft, pillowy bread with its sweet notes enhances the soup and is perfect for sopping up every drop.
Expert Tips for Roasted Garlic Potato Soup
- Roast the Garlic Right: Make sure to tightly wrap the garlic in foil to avoid burning. The sweeter flavor of roasted garlic is key in your Roasted Garlic Potato Soup!
- Don’t Rush the Sauté: Take your time sautéing the onions and leeks until they're golden. This builds a solid flavor base for your soup, enhancing its richness.
- Adjust Consistency: After blending the soup, if it's too thick for your liking, gradually add more broth until you reach your desired creaminess.
- Cheese Choices: Feel free to mix cheeses in your croutons! Adding a touch of sharp cheddar to the Gruyère cheese can add depth to the flavor.
- Perfect Croutons: Allow the grilled cheese to cool slightly before cutting into croutons; this helps keep them crunchy and avoids sogginess when added to the soup.
- Season Well: Taste and adjust salt and pepper throughout cooking, especially after adding the broth and cream, for the best flavor in your Roasted Garlic Potato Soup.
Make Ahead Options
These delicious Roasted Garlic Potato Soup with Grilled Cheese Croutons are perfect for busy weeknights and meal prepping! You can prepare the soup base up to 3 days in advance. Simply follow the steps to roast the garlic, cook the potatoes, and blend everything together, then store the soup in an airtight container in the refrigerator. For the grilled cheese croutons, assemble them ahead of time and refrigerate (but wait to cook until just before serving for optimal freshness). When you're ready to enjoy your soup, reheat it on the stovetop, adding a splash of broth if needed, and finish with those beautifully crispy croutons right before serving. You'll have a comforting meal that's just as delicious with minimal effort!
How to Store and Freeze Roasted Garlic Potato Soup
Fridge: Store leftover Roasted Garlic Potato Soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until heated through.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. For best results, leave some space at the top for expansion and allow it to cool completely before sealing.
Reheating: Thaw overnight in the fridge before reheating. To reheat, warm slowly on the stove and stir in a little extra broth or cream if the soup is too thick.
Make Ahead: This soup can be made a day in advance and stored in the fridge; it sometimes tastes even better after letting the flavors meld overnight!
Roasted Garlic Potato Soup Variations
Feel free to personalize your Roasted Garlic Potato Soup with these delicious twists to suit your taste and dietary needs!
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Vegan: Replace the butter with vegan butter, use coconut milk instead of milk and cream, and swap Parmesan for nutritional yeast for a cheesy flavor without dairy.
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Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the soup base for a delightful heat that complements the creamy texture.
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Herb Infusion: Experiment with fresh herbs like rosemary or chives instead of dried thyme—this will give your soup a fresh, garden-fresh flavor profile.
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Sweet Potato Twist: Substitute half of the russet potatoes with sweet potatoes for a naturally sweeter flavor and vibrant color in your soup.
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Add Protein: Stir in some cooked bacon bits or shredded rotisserie chicken after blending for a hearty addition that will make this soup extra satisfying.
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Cheese Lovers: Mix in different cheeses such as feta or cheddar when blending for a unique, rich flavor that will enhance every spoonful.
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Roasted Veggies: Toss in extra roasted veggies like carrots or parsnips before blending for an added depth of flavor and texture that rounds out the dish beautifully.
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Creamy Dream: For an even richer soup, increase the heavy cream to 1 cup or add a dollop of sour cream right before serving to add tang and smoothness!
Roasted Garlic Potato Soup with Grilled Cheese Croutons Recipe FAQs
What type of garlic should I use for this soup?
Absolutely! For the best flavor, use a whole head of fresh garlic. Look for garlic heads that feel firm and heavy; avoid any that have dark spots or sprouting. Roasting enhances the sweet, mellow flavor, making the soup irresistibly delicious!
How should I store leftover Roasted Garlic Potato Soup?
After enjoying your delicious soup, let it cool and store any leftovers in an airtight container. It stays fresh in the fridge for up to 3 days. When you're ready to savor it again, just reheat on the stove or in the microwave until it's warmed through.
Can I freeze this soup?
Certainly! To freeze your Roasted Garlic Potato Soup, allow it to cool completely and transfer it to freezer-safe containers, leaving a little space at the top for expansion. It will keep in the freezer for up to 3 months. For the best quality, label the containers with the date so you know when to use them.
What can I do if my soup is too thick?
If your soup turns out thicker than you'd like, no worries! Just gradually stir in a bit more chicken or vegetable broth—or even some milk—until you reach your desired consistency. Heat it gently on the stove while stirring, and enjoy the creaminess brought to life!
Is this soup safe for people with food allergies?
Great question! This Roasted Garlic Potato Soup contains common allergens like dairy; if you're cooking for someone with allergies, consider using dairy alternatives like almond milk or coconut cream instead of regular milk and heavy cream. Always double-check ingredients like bread and cheese for any specific allergens.
Can I use different types of cheese in the croutons?
The more the merrier! While Gruyère adds a lovely flavor, feel free to mix in other cheeses such as cheddar or mozzarella. Just be cautious of the melting properties—some cheeses may take longer to melt. Experimenting will lead you to your favorite combination!
Creamy Roasted Garlic Potato Soup with Cheesy Croutons Delight
Equipment
- Oven
- Pot
- Dutch oven
- skillet
- blender
- aluminum foil
Ingredients
For the Soup
- 1 head garlic roasting it transforms the flavor, making it sweet and mellow.
- 1 tablespoon olive oil helps to enhance the roasted garlic flavor while adding a touch of richness.
- Salt and pepper to taste; season to bring out the natural flavors of the ingredients.
- 2 pounds russet potatoes these starchy potatoes yield a creamy texture for the soup when blended.
- 4 tablespoons butter adds a luscious richness and depth to the soup base.
- 1 medium onion lends a sweet and savory flavor when sautéed until soft.
- ¼ cup all-purpose flour used to thicken the soup and create a creamy consistency.
- 4 cups chicken or vegetable broth adds depth; for a vegetarian version, opt for vegetable broth.
- 1 cup milk gives extra creaminess to the soup without being overly heavy.
- ½ cup heavy cream for a luxurious finish with a smooth, velvety texture.
- 1 teaspoon dried thyme infuses a fragrant earthiness that pairs wonderfully with the garlic and potatoes.
- 1 cup grated Parmesan cheese melts beautifully and adds a rich, savory flavor to the soup.
For the Croutons
- 4 slices bread your favorite type works; a crusty bread is recommended for extra crunch!
- 1 cup grated Gruyère cheese offers a nutty flavor that takes the grilled cheese croutons to the next level.
For the Garnish
- Chopped chives optional, but they add a fresh, vibrant touch to your presentation.
- Extra Parmesan cheese sprinkle on top for an irresistible cheesy finish!
Instructions
Preparation
- 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 it for 40–45 minutes, until it’s tender and caramelized, creating a sweet aroma in your kitchen.
- While the garlic is roasting, bring a large pot of water to a boil. Carefully add the peeled and diced russet potatoes, cooking them until they are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes and set them aside.
- In a large pot or Dutch oven over medium heat, melt 4 tablespoons of butter. Once melted, add the chopped onions and leeks. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
- Lower the heat to medium and stir in ¼ cup of all-purpose flour. Cook for about 1 minute, stirring continuously until the flour is lightly golden.
- Gradually whisk in 4 cups of chicken or vegetable broth, 1 cup of milk, and ½ cup of heavy cream. Add 1 teaspoon of dried thyme, seasoning with salt and pepper to taste. Continue to heat the mixture until it begins to thicken slightly, about 5-7 minutes.
- Once the soup is thickened, add the drained potatoes and squeezed roasted garlic cloves to the pot, along with 1 cup of grated Parmesan cheese. Purée the soup until smooth using an immersion blender or in batches in a regular blender. Adjust the consistency with additional broth as needed.
- Butter one side of each slice of bread. Place 1 cup of grated Gruyère cheese on the non-buttered side of two slices, then close with the other slices, buttered side out. Heat a skillet over medium heat, cooking the sandwiches until they are golden brown and the cheese has melted, about 5 minutes per side.
- Ladle your steaming bowls of Roasted Garlic Potato Soup. Garnish with additional Parmesan cheese and chopped chives. Cut the grilled cheese sandwiches into croutons and place them on top of the soup.
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