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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup made creamy by blending tender Yukon gold potatoes, then melting sharp cheddar into a velvety base. Roasted garlic and fresh thyme, rosemary, and chives add a deep savory aroma and herb-forward finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Roasted garlic
  • 1 garlic Roast until golden and soft, then cool and mash into a paste.
  • 1 tbsp olive oil Used for roasting the garlic cloves.
Soup base
  • 1 onion
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
Cheddar
  • 2.5 cup shredded sharp cheddar
Herbs
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh chives Chopped.
  • 1 tbsp fresh rosemary Chopped.
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Roast the garlic
  1. Roast garlic cloves with olive oil at 400F for 20 minutes until golden and soft. Cool the roasted garlic, then mash it into a paste.
Sauté and build the base
  1. Melt the unsalted butter in a large pot. Sauté the onion for 5 minutes, until softened.
  2. Add the mashed roasted garlic to the pot and cook for 1 minute, stirring until fragrant.
Simmer and soften the potatoes
  1. Add the chicken broth and cubed Yukon gold potatoes to the pot. Simmer for 20 minutes, until the potatoes are very tender with no hard centers.
Blend and finish with dairy and cheese
  1. Blend the soup smooth with an immersion blender. Stir in the heavy cream until fully incorporated.
  2. Reduce heat to low, then stir in the shredded sharp cheddar until melted and glossy.
Season and serve
  1. Stir in thyme leaves, chopped rosemary, and chopped chives. Season with salt and black pepper, adjusting to taste before serving.

Notes

For the smoothest texture, blend while the soup is hot and work in short bursts with an immersion blender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat to avoid breaking. Freezing is not recommended because the dairy can become grainy after thawing. For a dairy-reduced version, swap heavy cream for evaporated milk and use a mild melting cheddar blend.