Description
The ultimate cold-weather cure! This potato soup loaded with roasted garlic, herbs, and melty cheddar will have you scraping the bowl and reaching for seconds.
Ingredients
Scale
- 2 lbs (900g) Yukon gold potatoes, peeled and cubed
- 1 whole head garlic, top cut off
- 3 tablespoons (45ml) olive oil, divided
- 1 large yellow onion (about 1 cup/150g), finely diced
- 2 medium carrots (about 1 cup/120g), diced
- 2 celery stalks (about ¾ cup/80g), diced
- 4 cups (950ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 8 oz (225g) sharp cheddar cheese, freshly grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place garlic on foil, drizzle with 1 tablespoon olive oil, sprinkle with salt, wrap tightly, and roast for 35-40 minutes until soft. Once cooled, squeeze cloves from skins.
- Heat remaining olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt and cook for 5-7 minutes until softened.
- Add potatoes, thyme, rosemary, and bay leaves. Stir to coat for 2 minutes to release herb flavors.
- Pour in chicken broth, bring to a gentle boil, then reduce to a simmer. Cook partially covered for 15-20 minutes until potatoes are tender.
- Remove about 2 cups of potato mixture and set aside. Partially puree remaining soup with an immersion blender, then return reserved potatoes to the pot.
- Reduce heat to low. Add roasted garlic, milk, and cream, stirring constantly. Simmer gently for 5 minutes.
- Remove from heat and gradually stir in cheddar cheese until melted. Add chives and season with salt and pepper to taste.
- Serve hot, garnished with additional chives, cheese, and black pepper.