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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup with roasted garlic for deep flavor and a creamy, smooth texture. Simmered Yukon gold potatoes are blended until silky, then finished with sharp cheddar and fresh thyme, rosemary, and chives.
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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: 616
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes
  • 1 garlic
  • 1 onion
Soup and seasonings
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2.5 cup shredded sharp cheddar
  • 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 garlic
  1. Heat oven to 400F and roast garlic cloves with 1 tablespoon olive oil for 20 minutes, until golden and soft. Let cool, then mash into a paste.
Build the soup base
  1. Melt butter in a large pot, then sauté diced onion for 5 minutes until softened. Add the mashed roasted garlic and cook 1 minute, stirring for even heating.
Simmer potatoes
  1. Add chicken broth and cubed Yukon gold potatoes, then simmer for 20 minutes until very tender. Keep at a steady simmer so the potatoes soften throughout.
Blend and finish creamy
  1. Blend the soup smooth with an immersion blender, then stir in heavy cream. Blend until you see no potato chunks and the texture looks velvety.
Melt cheddar
  1. Reduce heat to low and stir in shredded sharp cheddar until melted. Watch the surface turn glossy as the cheese fully dissolves.
Season and serve
  1. Stir in thyme, rosemary, and chives, then season with salt and black pepper. Taste and adjust, and serve hot with any desired toppings.

Notes

For the smoothest texture, blend in batches if your immersion blender struggles with volume, and keep heat on low once cheese goes in to prevent graininess. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, stirring often. Freezing is not recommended because cream-based soups can change texture after thawing. If you want a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).