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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted garlic and an immersion-blended smooth texture. Finished with sharp cheddar, fresh thyme, rosemary, and chives for a rich, creamy 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Garlic
  • 1 garlic head cloves peeled
Aromatics
  • 1 onion diced
Broth
  • 4 cup chicken broth
Creaminess
  • 1.5 cup heavy cream
Fat
  • 3 tbsp unsalted butter
Cheese
  • 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

Method
 

Roast and make garlic paste
  1. Heat oven to 400F. Roast garlic cloves in 1 tablespoon olive oil for 20 minutes until golden and soft, then cool and mash into a paste.
Sauté aromatics
  1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes, then add the mashed roasted garlic and cook for 1 minute.
Simmer potatoes
  1. Pour in chicken broth and add cubed potatoes. Simmer for 20 minutes until very tender.
Blend smooth
  1. Blend the soup smooth with an immersion blender. Stir in heavy cream.
Melt cheese and finish
  1. Reduce heat to low. Stir in cheddar until melted.
  2. Add thyme, rosemary, and chives. Season with salt and black pepper.

Notes

For extra silkiness, blend only until smooth (don’t boil after blending). Store leftovers in the refrigerator up to 4 days; freezer: yes (reheat gently, thinning with a splash of broth or milk if needed). If you want a lighter option, use half-and-half instead of heavy cream for a less rich soup while keeping the cheddar melt.