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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted garlic and an immersion-blended silky texture. Creamy sharp cheddar melts into the pot for a rich, golden finish with fresh thyme and rosemary.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheddar Garlic Herb Potato Soup
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 garlic 1 whole head; cloves peeled.
  • 1 onion Diced.
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2.5 cup shredded sharp cheddar
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh chives Chopped.
  • 1 tbsp fresh rosemary Chopped.
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the garlic
  1. Roast the peeled garlic cloves in 1 tablespoon olive oil at 400F for 20 minutes, until golden and soft, then cool slightly.
  2. Mash the roasted garlic into a paste.
Cook the soup base
  1. Melt the butter in a large pot, then sauté the diced onion for 5 minutes.
  2. Stir in the mashed roasted garlic and cook for 1 minute.
  3. Add the chicken broth and cubed Yukon gold potatoes, then simmer for 20 minutes until very tender.
Blend and finish
  1. Blend the soup smooth with an immersion blender.
  2. Stir in the heavy cream.
  3. Reduce heat to low, then stir in the shredded sharp cheddar until melted.
  4. Add the thyme leaves, chopped rosemary, and chopped chives, then season with salt and black pepper.

Notes

For the smoothest texture, blend while the soup is hot and keep heat on the lowest setting once you add cheddar so it melts without separating. Store leftovers in the fridge up to 4 days; rewarm gently over low heat. Freezing is not recommended because cream-based soups can change texture after thawing. For a dairy-reduced option, swap heavy cream for full-fat evaporated milk and use reduced-fat cheddar (expect a slightly less rich finish).