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Cheddar Garlic Herb Potato Soup

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This cozy Cheddar Garlic Herb Potato Soup is creamy, cheesy, and packed with savory roasted garlic and fresh herbs. It’s the ultimate fall comfort food, perfect for chilly evenings and easy enough for a weeknight meal.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 whole bulb garlic (about 8–10 cloves), roasted
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup whole milk
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional garnishes: crispy bacon bits, extra cheddar, chives, sour cream

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle with olive oil, wrap in foil, and roast for about 20 minutes until soft and golden. Let cool, then squeeze out the cloves.
  2. While garlic roasts, peel and dice potatoes, carrots, and onion. Chop celery.
  3. In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
  4. Sprinkle in flour and stir for 2 minutes until veggies are coated and flour smell is gone. Mash roasted garlic into the pot. Add thyme, salt, and pepper.
  5. Pour in broth and bring to a gentle boil. Add diced potatoes. Lower heat, cover, and simmer for 15–18 minutes, until potatoes are fork-tender.
  6. Turn off heat. Using an immersion blender, pulse the soup a few times to blend about half, leaving some chunks. Alternatively, mash some potatoes with a potato masher.
  7. Stir in milk. Return pot to low heat. Gradually add shredded cheddar, a handful at a time, stirring until melted and creamy.
  8. Taste and adjust salt and pepper. Stir in chopped parsley. Ladle into bowls and garnish with extra cheddar, bacon bits, or chives if desired.

Notes

Roast the garlic for best flavor. Always add cheese off the heat or on low to prevent graininess. Adjust soup thickness with extra broth or milk as needed. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter, cheese, and milk. Soup thickens as it sits; leftovers reheat well with a splash of milk.

Nutrition

Keywords: potato soup, cheddar soup, garlic herb soup, fall comfort food, creamy soup, easy soup recipe, vegetarian option, gluten-free option, cozy soup, weeknight dinner

Find it online: https://tempotaste.com/cheddar-garlic-herb-potato-soup-recipe-easy-cozy-fall-comfort/