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