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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted garlic and heavy cream for a silky, blended texture. Simmer tender Yukon gold potatoes, melt in sharp cheddar, then finish with fresh thyme, rosemary, and chives.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Roast the garlic
  1. Heat oven to 400F, then roast garlic cloves in 1 tablespoon olive oil for 20 minutes until golden and soft. Cool, then mash into a paste.
Cook the soup
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 5 minutes until softened.
  2. Add the mashed roasted garlic to the pot and cook for 1 minute, stirring to coat. Cook just until fragrant.
  3. Add the chicken broth and Yukon gold potatoes to the pot. Simmer for 20 minutes until very tender.
  4. Blend the soup smooth with an immersion blender, then stir in the heavy cream. Blend until the texture is fully creamy.
  5. Reduce the heat to low, then add the shredded sharp cheddar a handful at a time. Stir until completely melted and smooth.
Finish and season
  1. Stir in the thyme, rosemary, and chives. Season with salt and black pepper to taste.

Notes

For the creamiest texture, blend thoroughly while the soup is still hot so no potato chunks remain. Store in an airtight container in the refrigerator up to 4 days; reheat gently over low heat, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups can separate. For a lighter version, use half-and-half instead of heavy cream and reduce the cheddar slightly.