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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup made creamy with an immersion blender, tender Yukon gold potatoes, and roasted garlic. Finished with sharp cheddar and fresh thyme, rosemary, and chives for a deeply savory, velvety 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 and aromatics
  • 3 lb Yukon gold potatoes
  • 1 garlic whole head, cloves peeled
  • 1 onion diced
  • 4 cup chicken broth
Soup base
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2.5 cup shredded sharp cheddar
  • 1 tbsp thyme leaves fresh thyme leaves
  • 1 tbsp chopped chives fresh chives, chopped
  • 1 tbsp chopped rosemary fresh rosemary, chopped
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
Roasting fat
  • 1 tbsp olive oil for roasting garlic

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Roast and mash the garlic
  1. Roast garlic cloves in olive oil at 400F for 20 minutes until golden and soft, then cool. Mash the roasted garlic into a paste.
Build the soup
  1. Melt butter in a large pot, then sauté onion for 5 minutes. Stir in the mashed roasted garlic and cook for 1 minute.
  2. Add chicken broth and cubed potatoes, then simmer at a steady simmer for 20 minutes until very tender.
  3. Blend the soup smooth with an immersion blender, then stir in heavy cream.
Finish with cheese and herbs
  1. Reduce heat to low and stir in shredded sharp cheddar until melted.
  2. Add thyme leaves, chopped rosemary, and chopped chives, then season with salt and black pepper.

Notes

For silkier texture, blend in short pulses so the hot soup doesn’t splash, then keep heat on low when melting the cheddar. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 2 months (texture may slightly change due to cream). If you want a lighter option, swap heavy cream for half-and-half for a thinner but still creamy soup.