This Roasted Garlic Cheddar Soup will warm you up from the inside out! It is filled with yummy cheddar cheese and roasted garlic making it the perfect winter comfort food and gluten free meal! Swap in veggie broth to make it vegetarian.
I originally shared this recipe on August 25, 2012. I have updated the images and some of the text today.
It is winter. It is freakin’ cold. I want SOUP! Like big-bowl-of-soup comfort. Like big-bowl-of-creamy-cheesy-soup comfort, to be more specific. And this recipe fits the bill. At its heart it is a delicious, but humble potato leek soup that has been dressed up to go to a raging flavor party with the addition of cheddar and roasted garlic.
And speaking of roasted garlic! Have you ever made it?! Once you do you will want to put it in and on everything. It is super easy and the roasted cloves are basically sweet, mild, creamy little golden nuggets of flavor that have about a million different uses.
How To Roast Garlic
- Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves.
- Place root-side down on a double layer of aluminum foil and drizzle 1 teaspoon oil over the exposed garlic clove ends.
- Wrap foil into a packet and transfer to the oven (seam side-up.)
- Roast garlic until soft, fragrant and starting to brown, about 1 hour.
- Unwrap the foil and let cool. Then squeeze the soft cloves from the bulb and enjoy!
Just thinking about how the buttery yukon gold potatoes and the delicate leeks combine with the extra sharp cheddar and sweet and creamy roasted garlic makes my mouth water. Then you top it all off with a generous dollop of tangy plain Greek yogurt and a sprinkling of fresh crisp scallions…. seriously folks, stop what you’re doing and make this soup right now!
Don’t miss checking out a few of my other delicious roasted garlic recipes…
This delicious soup is part of a collection of seasonal produce recipes by the Eat Seasonal group. You can see the rest of the Eat Seasonal recipes here…
Flavor the Moments — Roasted Butternut Squash Fajitas with Pomegranate Guacamole
Floating Kitchen — Roasted Beet and Radicchio Salad with Wild Rice and Tangerines
Letty’s Kitchen — Vegetarian Greek Egg Lemon Soup with Orzo
Joy Food Sunshine — Roasted Sweet Potato and Black Bean Vegetable TacosPrint
Roasted Garlic Cheddar Soup with potatoes to make it ultra creamy. To make it vegetarian, simply swap in no-chicken broth. We love it topped with Greek yogurt and a sprinkle of scallions or chives.
- 3 whole heads garlic
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, sliced and washed and drained
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon kosher salt
- ¼ cup dry white wine
- 6 cups reduced sodium chicken broth or stock or vegetarian no-chicken broth
- 2 pounds thin-skinned waxy potatoes, such as Yukon gold, peeled and cut into 1-inch chunks
- 4-ounces extra-sharp cheddar cheese, shredded (1 cup)
- 6 tablespoons plain Greek yogurt
- 2 scallions, sliced
- Preheat oven to 350 °F.
- Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves. Place root-side down on a double layer of aluminum foil and drizzle 1 teaspoon oil over the exposed garlic clove ends. Wrap foil into a packet and transfer to the oven (seam side-up.) Roast garlic until soft, fragrant and starting to brown, about 1 hour. Remove from oven and open packet and allow garlic to cool.
- Meanwhile, heat the remaining 2 teaspoons oil in a large soup pot over medium heat. Add leek, thyme and salt and cook, stirring often until the leek is softened and starting to brown slightly, 3 to 5 minutes. Add wine, increase heat to high and boil until the wine is almost completely evaporated, 1 to 3 minutes. Add broth or stock and potatoes, cover and bring to a boil over high heat. Reduce heat to medium-low to maintain a gentle simmer, remove lid and continue simmering until the potatoes are very soft, 15 to 18 minutes.
- Squeeze the soft roasted garlic out of the papery skins into the soup. Puree in batches until desired consistency. USE CAUTION WHEN BLENDING HOT LIQUIDS! Stir in cheese.
- Serve topped with a dallop of Greek yogurt and scallions.
- Serving Size: 1 1/2 cups each
- Calories: 270
- Sugar: 3 g
- Sodium: 876 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 11 g
Here are the original images associated with this blog post.