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Creamy 35 minute garlic potato soup with tender potato chunks cheddar cheese fresh herbs and toasted bread

Garlic Potato Soup

Creamy comforting garlic potato soup featuring roasted garlic cloves, sautéed onions, Yukon gold potatoes, and chicken broth with thyme and bay leaf. Partially blended for texture, finished with cream, milk, cheddar cheese, and garnished with herbs and toasted bread. The perfect cold-weather comfort food in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For Soup
  • 10 garlic cloves Whole peeled
  • 2 tablespoon olive oil For roasting
  • 3 tablespoon butter
  • 1 onion Diced
  • 5 potatoes Diced Yukon gold
  • 4 cups chicken broth Or vegetable
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.5 cup milk
  • 1 cup sharp cheddar Shredded
  • salt and pepper To taste
For Garnish
  • 0.25 cup fresh parsley Chopped
  • crusty bread Toasted
  • extra cheddar
  • black pepper

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender
  • Sharp knife
  • Wooden spoon
  • Ladle

Method
 

  1. Add salt and pepper, heat through, and serve with bread and herbs.
  2. Sauté Onion – Melt butter and cook diced onion for 5 minutes.
  3. Add Garlic – Add mashed roasted garlic and cook 1 minute.
  4. Add Potatoes – Add potatoes, broth, thyme, bay leaf and bring to boil.
  5. Simmer – Reduce heat and simmer for 15 minutes until potatoes are tender.
  6. Remove Herbs – Discard thyme sprigs and bay leaf.
  7. Blend – Blend half the soup with an immersion or regular blender, leaving the rest chunky.
  8. Add Dairy – Stir in heavy cream, milk, and cheddar until melted.
  9. Season – Add salt and pepper, heat through, and serve with bread and herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.