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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted-garlic mash and a silky immersion-blended texture. Simmered until tender, then finished with melted sharp cheddar and 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peel and cube.
  • 1 garlic Roast whole head cloves; peel cloves.
  • 1 onion Dice.
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil For roasting garlic.
Cheese and herbs
  • 2.5 cup shredded sharp cheddar Shred for best melt.
  • 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
  • 1 Immersion blender

Method
 

Roast and mash garlic
  1. Roast the garlic cloves in 1 tablespoon olive oil at 400F for 20 minutes until golden and soft, then cool.
  2. Mash the roasted garlic into a paste after cooling.
Build the soup
  1. Melt the butter in a large pot, then sauté the diced onion at medium heat for 5 minutes.
  2. Add the mashed roasted garlic and cook for 1 minute.
  3. Add the chicken broth and cubed Yukon gold potatoes, then simmer at a steady bubble for 20 minutes until very tender.
Blend and finish
  1. Blend the soup smooth with an immersion blender, then stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded sharp cheddar until fully melted.
  3. Stir in 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 still hot and work in short pulses with the immersion blender. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to prevent the cream from separating. Freezing is not recommended for best texture, but if you do freeze, re-blend after thawing. Dietary swap: use half-and-half instead of heavy cream for a slightly lighter soup.