Lu-Ann Simon October 10, 2025

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Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons

Name: Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds potatoes, peeled and diced; 1 head of garlic, roasted; 1 onion, chopped; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; 1 cup grated Gruyère cheese; 4 slices of bread; Butter for grilling

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There’s something undeniably comforting about a warm bowl of soup on a chilly day, especially when it’s as creamy and flavorful as Roasted Garlic Potato Soup. This luscious dish, infused with the rich, sweet notes of roasted garlic and paired with delightfully cheesy Gruyère grilled cheese croutons, is perfect for a cozy evening or a casual gathering. Picture yourself curled up with a blanket on the couch, the aroma of savory garlic and golden potatoes wafting through the air, and the promise of cheesy goodness awaiting you in each bite.

What Makes This Special

Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons isn’t just a meal; it’s an experience that warms both the belly and the heart. The creamy texture of the soup blends harmoniously with the crunchy, cheesy croutons, creating a delightful contrast that is comforting and satisfying. Here are a few reasons why this dish stands out:

The irresistible flavor of roasted garlic
A creamy, velvety texture
Tasty croutons that add a delicious crunch
Quick and simple to prepare
Perfect for any season, especially autumn and winter

Gather These Ingredients

To create this scrumptious Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons, you’ll need to gather a few key ingredients. Each component plays an essential role in building flavor and texture. Feel free to customize any ingredients as per your preference, such as using different cheeses or broth types.

2 pounds potatoes, peeled and diced
1 head of garlic, roasted
1 onion, chopped
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 cup grated Gruyère cheese
4 slices of bread
Butter for grilling

Bringing It Together

The magic begins in the kitchen, where simple steps lead to an incredible outcome. Follow this method to prepare Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons:

Start by heating a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, releasing its sweet aroma as it cooks.
Next, gently add the diced potatoes and the roasted garlic cloves to the pot, then pour in the vegetable broth. Stir everything together and let the flavors combine as the mixture warms up.
Bring the pot to a rapid boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15 to 20 minutes.
Once the potatoes are soft, use an immersion blender to carefully blend the soup until it reaches a smooth and creamy consistency. You can add a touch of broth if you prefer a thinner texture.
Stir in the heavy cream, seasoning the soup with salt and pepper to taste, and allow it to heat through, letting it become rich and velvety.
For the croutons, butter the outside of each slice of bread generously. Place the grated Gruyère cheese between two slices, creating a sandwich, then grill it on medium heat until both sides are golden brown and the cheese is melted and gooey.
Once your grilled cheese is perfect, cut it into croutons and serve them atop the warm soup, creating a delicious contrast and enticing presentation.

Prep ~ 15 minutes, Cook ~ 30 minutes, Total ~ 45 minutes, Servings ~ 4, Kcal ~ 450 (estimated)

Prepare in Advance

If you want to streamline your dinner preparations, consider prepping some elements of this dish ahead of time. You can peel and dice the potatoes, roast the garlic, and chop the onion a day in advance, storing them separately in airtight containers in the refrigerator. Additionally, you can prepare the soup base without adding the cream, letting it cool before storing it. When you’re ready to serve, simply heat the soup, stir in the cream, and top it with freshly made croutons.

How to Store Leftovers

To enjoy the heavenly Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons later, you’ll want to store your leftovers properly. The soup can be kept in the refrigerator for up to 3 days in an airtight container. If you’re looking to keep it longer, you can freeze the soup for up to 2 months. Just remember to leave out the cream if you intend to freeze it, adding it back in when reheating. When you’re ready to savor the soup again, gently reheat it on the stove over low heat, stirring often to maintain its creamy texture. For an extra freshness tip, take care not to overheat, as this might change the soup’s flavor.

Serving Ideas

While the Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons is delicious on its own, pairing it with complementary sides can enhance your dining experience. Consider these serving suggestions:

A crisp green salad with a light vinaigrette that contrasts the rich flavors of the soup
A warm baguette or crusty artisan bread for dipping
Roasted vegetables to round out the meal with added nutrients
A glass of chilled white wine to elevate the experience
A side of pickles for a tangy twist

Variations and Swaps

One of the best aspects of Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons is its versatility. Here are some creative variations you might enjoy:

Use sweet potatoes instead of regular potatoes for a hint of sweetness and a vibrant color.
Swap out Gruyère for other cheeses like cheddar or fontina for a different flavor profile.
Add fresh herbs like thyme, rosemary, or chives for a bright and aromatic touch.
Stir in cooked bacon or crispy pancetta for an added layer of texture and flavor.
For a spicier kick, toss in a pinch of red pepper flakes or a splash of hot sauce.

Cook’s Notes and Secrets

To ensure you achieve the best results every time with Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons, keep these helpful tips in mind:

Adjust the consistency of the soup by adding more or less broth depending on your preference.
Use fresh garlic cloves instead of jarred to capture the true roasted flavor.
Toast the bread on a skillet or griddle rather than a pan for an even, crispy finish.
Let the grilled cheese sandwich rest for a minute after grilling to keep the melted cheese from spilling out too quickly.

Your Questions, Answered

Here are some frequently asked questions about Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons:

Can I make this soup vegetarian? Absolutely! It’s already vegetarian-friendly since it uses vegetable broth.
Is there a dairy-free alternative? Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream for a similar texture.
How can I make the soup spicier? Consider adding diced jalapeños or a sprinkle of cayenne pepper to the soup for an extra punch.
Can I use fresh garlic instead of roasted? Yes, but roasting the garlic enhances its sweetness, creating a deeper flavor profile.
What can I do with leftover croutons? Leftover croutons can be saved to top salads, soups, or enjoyed as a snack on their own.

Final Thoughts

Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons is a comforting dish that is not only simple to prepare, but it is also incredibly satisfying. With its rich flavors and delightful textures, this recipe is sure to become a favorite in your home for gatherings or a quiet night in. So gather your ingredients and take a moment to enjoy cooking this cozy meal—you won’t regret it!

Roasted Garlic Potato Soup with Gruyère Grilled Cheese Croutons

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy Roasted Garlic Potato Soup topped with delicious Gruyère grilled cheese croutons, perfect for chilly days.

Ingredients

Scale

2 pounds potatoes, peeled and diced
1 head of garlic, roasted
1 onion, chopped
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 cup grated Gruyère cheese
4 slices of bread
Butter for grilling

Instructions

Heat a large pot over medium heat and sauté the chopped onion until translucent.
Add the diced potatoes and roasted garlic cloves to the pot and pour in the vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 to 20 minutes.
Blend the soup with an immersion blender until smooth, adding broth if a thinner texture is desired.
Stir in heavy cream, seasoning with salt and pepper to taste, and heat through.
Butter the outside of the bread slices, place cheese between two slices to form a sandwich, and grill until golden brown and cheese melts.
Cut grilled cheese into croutons and serve on top of the warm soup.