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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup made creamy by blending Yukon gold potatoes and adding sharp cheddar until silky and smooth. Roasted garlic and fresh thyme, rosemary, and chives bring a warm, savory depth in every spoonful.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Garlic
  • 1 garlic Whole head, cloves peeled; roast with 1 tbsp olive oil.
  • 1 tbsp olive oil
Soup base
  • 1 onion Diced.
  • 4 cup chicken broth
Creamy finish
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2.5 cup shredded sharp cheddar
Herbs & seasoning
  • 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
  • 1 sheet pan

Method
 

Roast the garlic
  1. Heat oven to 400°F and toss garlic cloves with olive oil; roast on a sheet pan for 20 minutes until golden and soft, then cool. Mash the roasted garlic into a paste once cool.
Build the soup
  1. Melt butter in a large pot (Dutch oven) and sauté onion for 5 minutes until softened. Add the mashed roasted garlic and cook 1 minute, stirring until fragrant.
  2. Add chicken broth and cubed Yukon gold potatoes, then bring to a simmer and cook for 20 minutes until very tender. Skim or stir as needed so potatoes cook evenly.
Blend and finish
  1. Blend the soup smooth with an immersion blender, keeping it at a gentle consistency; stir to remove any lumps. Add heavy cream and mix until fully incorporated.
  2. Reduce heat to low and stir in shredded sharp cheddar until melted and glossy. Keep the heat low to prevent scorching.
  3. Stir in thyme, rosemary, and chives, then season with salt and black pepper. Taste and adjust seasoning for a balanced herb-forward finish.

Notes

For the smoothest texture, blend until completely silky before adding the cheddar; if it gets too thick, loosen with a splash of warm broth. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently on low to avoid grainy cheese, and do not freeze if you want the best creaminess. For a dairy-reduced option, use lactose-free heavy cream and lactose-free shredded cheddar in the same amounts.