This Roasted Garlic Cheddar Soup will literally 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! | Healthy Seasonal Recipes | Katie Webster

Cheddar Potato Soup

  • Author: Katie Webster
  • Prep Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Cuisine: American


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


  1. Preheat oven to 350 °F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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