Roasted Garlic and White Cheddar Potato Soup Recipe

This Roasted Garlic and White Cheddar Potato Soup is a creamy and flavorful dish that combines the rich taste of roasted garlic with the sharpness of white cheddar. Perfect for chilly days, this soup is a delightful addition to your collection of soups recipes.

The preparation is simple, making it accessible for home cooks of all skill levels. You can easily adjust the ingredients to suit your taste or dietary preferences.

Delicious Roasted Garlic and White Cheddar Potato Soup

This soup features roasted garlic blended with tender potatoes and creamy white cheddar, creating a comforting bowl of goodness. The recipe takes about 50 minutes from start to finish and serves 6 people.

Ingredients

1 head of garlic
2 tablespoons olive oil
4 medium potatoes peeled and diced
1 medium onion finely chopped
4 cups chicken or vegetable broth
1 cup milk or heavy cream
1 cup shredded white cheddar cheese
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
Chopped chives or parsley for garnish optional

Instructions

Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized.
Prep the Ingredients: While the garlic is roasting, peel and dice the potatoes and chop the onion.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Cook the Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Blend the Soup: Squeeze the roasted garlic cloves into the pot, then use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some potato pieces intact.
Add Creaminess: Stir in the milk or heavy cream and shredded white cheddar cheese. Heat gently over low heat without boiling. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Serve hot with crusty bread on the side.