Creamy Dreamy Hearty Cheddar Garlic Herb Potato Soup
This creamy and comforting potato soup is elevated with roasted garlic, fresh herbs, and sharp cheddar cheese. It's the perfect hearty meal for a cold day, packed with flavor and guaranteed to satisfy. Enjoy a symphony of flavors in every spoonful.
Equipment
- Oven
- Baking Sheet
- Aluminum foil
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt to taste
- Pepper to taste
- Optional Garnishes: Cooked bacon crumbles, sour cream, extra shredded cheddar, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant. Let cool slightly.
- While the garlic is roasting, melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and into the pot with the potatoes and broth.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
- Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is smooth and creamy. Reduce heat to low; do not boil.
- Stir in the chopped fresh chives, parsley, and thyme. Season with salt and pepper to taste. Give it a good stir to incorporate all the flavors.
- Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheddar, and fresh herbs.
- Serve hot and enjoy!
Notes
For best results, use Yukon Gold potatoes for their creamy texture. Shred your own cheddar cheese for smoother melting. Taste and adjust seasoning as needed. Soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. If freezing, do not add the cheese until reheating. Consider adding a pinch of red pepper flakes for a slight kick or sautéed carrots and celery for added flavor.