cheddar potato soup
This Cheddar Potato Soup will warm you up from the inside out! It is filled with yummy cheddar cheese, creamy potatoes 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. This post contains affiliate links.
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!
Making Cheddar Potato Soup
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!
- Leeks: This Potato Soup has leeks in it, just like vichyssoise! To soften them, sautee them over medium heat in oil. They brown and soften more quickly than onions, so stir them often.
- Wine: Add wine to deglaze. The wine enhances the flavor, and adds acidity to balance the flavors.
- Broth: Then add the broth and potatoes. I like the flavor of chicken broth or chicken stock, but if you are vegetarian, I recommend Imagine No Chicken Broth for the best flavor. Cook the potatoes until they’re tender.
- Potatoes: The potatoes give the soup a nice thick texture and serves as the starch that helps the cheddar blend into the soup smoothly.
Pureeing Hot Soup
Then add in the garlic and puree everything until it is nice and smooth. If you’ve never pureed hot soup before keep these safetly tips in mind:
- Do not fill the blender up too high. To be safe it’s best to only fill the blender jar to the halfway point and to puree in batches.
- Close the lid firmly, set a dry kitchen towel over the top, and hold the top on tight.
- Turn on low, then increase speed. If you turn it on to high, the blender will build up so much steam that it can violently push the top right off the blender, and cause hot soup to slash everywhere!
- I actually skip that altogether myself, and use a hand immersion blender instead. It’s really convenient, easy to clean, and I also use it to make salad dressing.
Add Cheddar to Potato Soup
After the soup is completely smooth the cheddar cheese can be added. I use 4 ounces or 1 cup of cheddar cheese for this soup to keep it on the healthy side. If you’re looking for a more indulgent cheese soup, feel free to use 8 ounces instead.
More Healthy Soups with Potatoes
Potato Soup with Andouille Sausage is a hearty chunky stew with a little anise added to it!
I love this slow cooker potato and kielbasa soup in the cold months. The house smells fantastic when it’s cooking!
The trick to making this cheesy kale soup creamy is adding in potatoes.
My creamy and chunky Corn Chowder gets its creaminess from pureeing the soup with the cooked potatoes in it. No other thickener required!
If you have an instant pot this creamy cheesy cauliflower soup is super simple and ultra silky smooth.
More Roasted Garlic Recipes
Roasted Garlic Caesar Salad For serious garlic lovers!
Stove-Top Roasted Garlic this is a great technique to know if you love roasted garlic.
Roasted Garlic Hummus so good! Close to classic, but with a nice rich twist!
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