Roasted Garlic and Potato Soup with Crispy Croutons.

Does anyone get the post holiday blues???

I know I certainly do, getting home from Bali and having to go back to work after being waited on hand and foot is hard, the struggle is REAL.

My post holiday blues where made significantly harder this week as I also managed to come down with another nasty case of Tonsillitis which made me feel like living death. Tonsillitis is literally the worst, you can’t talk, eat or even breathe without feeling like there is a thousand knives slicing up your throat. NO THANK YOU!!!!


All this throat pain has made it hard for me to eat, I may be starving but the thought of swallowing anything other than a liquid is making my throat hurt even more!

IMG_0957I decided to make something loaded with garlic to help vanquish this pain and any vampires I might run into. I wanted something creamy and comforting which meant that I would be creating another version of potato soup.

I swear there is nothing more comforting and soothing when you feel sick than a big fat bowl of creamy potato-y starchy goodness, throw in a bit of garlic and some soupy croutons and you have one happy camper.


Roasted Garlic and Potato Soup with Crispy Croutons

  • Servings: 4- 6
  • Difficulty: easy
  • Print

The perfect bowl of potato bliss to soothe the sorest of throats and vanquish any pesky lingering vampires.


  • 1 Full head of garlic plus extra cloves for croutons
  • 4 – 6 medium sized potatoes
  • 2 tbsps unsalted butter
  • 1 tbsp olive oil
  • ¼ cup flour
  • 1 onion diced
  • 4 cups low sodium vegetable stock
  • 1 cup unsweetened almond milk
  • 1 can cannellini beans
  • 2 thyme sprigs
  • diced spring onion for garnish
  • 3 slices of slightly stale bread
  • salt and pepper to taste


  1. Preheat oven to 200ºC (around 375ºF)
  2. Peel, chop and boil potatoes in a pot of salted boiling water.
  3. Slightly peel the outer layers of the garlic head and then slice of the top to uncover the garlic cloves. Place the head in aluminum foil, drizzle with olive oil, season with salt and pepper, cover and bake for 50 minutes.
  4. Place a large pot on medium heat, then add in the butter and onions stirring until the onions have cooked down and become translucent.
  5. Add the flour to the onions and continue to stir ensuring the flour does not stick and begin to burn.
  6. Drain the cannellini beans and place into a blender and blend until smooth.
  7. Once the flour and onion mixture begins to brown add the vegetable stock, almond milk, blended cannellini beans, thyme and pepper to taste then let the mixture simmer for 5 minutes.
  8. Add the drained boiled potatoes and the roasted garlic cloves* then bring to the boil and reduce to simmer for another 5 minutes.
  9. Ripe the stale bread into small pieces and place in a pan on medium heat, add 1 tbsp olive oil and 2 cloves of crushed garlic and stir until golden brown and crunchy.
  10. Use a stick blender to blend the soup to a creamy smooth consitancy.
  11. Serve immediately topped with sliced spring onions and crispy croutons.

*If you struggle to removed the garlic cloves from the head try placing the whole head in the soup waiting a few minutes for the garlic to melt out and then remove the head from the soup.


Well there you have another potato soup recipe, I feel that I am amassing quite the potato recipe collection, granted potatoes are just about the most wonderful vegetable of all and I am thinking about creating one day a week dedicated to potato, what do you think?

Check out this little tater dancing!


Let me know if you give this soup a try, do you have any potato recipes you think I need to add to my arsenal?



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