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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted garlic and an immersion-blended silky texture. Simmered Yukon gold potatoes are blended smooth and finished with melted sharp cheddar and fresh herbs for a creamy main-dish bowl.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 tsp salt
  • 0.5 tsp black pepper
Roasted garlic
  • 1 garlic whole head; cloves peeled
  • 1 tbsp olive oil
Soup base
  • 1 onion diced
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
Cheddar and herbs
  • 2.5 cup sharp cheddar shredded
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh chives chopped
  • 1 tbsp fresh rosemary chopped

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Roast the garlic
  1. Toss the peeled garlic cloves with 1 tablespoon olive oil and roast at 400F for 20 minutes, until golden and soft. Cool slightly, then mash into a paste.
Sauté and bloom garlic
  1. Melt the butter in a large pot, then sauté the diced onion for 5 minutes. Add the mashed roasted garlic and cook for 1 minute.
Simmer the potatoes
  1. Add the chicken broth and cubed potatoes, then bring to a simmer. Simmer for 20 minutes, until very tender.
Blend and finish creamy
  1. Blend the soup smooth with an immersion blender. Stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded sharp cheddar until melted. Season with salt and black pepper.
Add herbs and serve
  1. Stir in the thyme leaves, rosemary, and chopped chives. Taste and adjust seasoning if needed before serving.

Notes

Pro tip: blend in short pulses and keep the pot on low-to-medium heat so the soup stays creamy instead of grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because cream-based soups can separate after thawing. Dietary swap: for a dairy-light version, use evaporated milk plus reduce the cheddar slightly, then melt gradually while stirring.