Irish Potato Leek Cheddar

The first time I made this soup was during a particularly brutal February when my apartment had no heat and I was surviving on tea and determination. I needed something that would warm me from the inside out and leave me feeling like I could face another day of gray skies. This recipe became my winter survival strategy and now I cant imagine the cold season without it. The way the sharp cheddar cuts through the creamy base still feels like a small miracle every single time.

I made a giant batch for a snow day gathering last winter and watched my usually skeptical friend James go back for thirds. The conversation around the table kept pausing because everyone was too busy making happy noises into their bowls. Thats when I knew this wasnt just soup anymore, it was the kind of food that makes people feel safe and fed in the deepest way possible.

Ingredients

• 3 large leeks: Only use the white and light green parts, the dark green bits are too tough and will make your soup bitter instead of sweet
• 2 lbs Yukon Gold potatoes: These cream up beautifully when blended, russets work too but Yukon Golds have this natural buttery flavor that makes the soup extra special
• 1 medium onion: Finely chopped so it disappears into the soup, you want the flavor without the texture
• 2 cloves garlic: Minced fresh, please dont use the jarred stuff, it makes a difference you can actually taste
• 4 tbsp unsalted butter: This creates the foundation for sautéing your aromatics, dont rush this step
• 1 cup heavy cream: The secret to that restaurant quality texture, half and half works but you lose some of the luxurious mouthfeel
• 1 ½ cups sharp Irish cheddar: Grate it yourself, pre shredded cheese has anti caking coating that keeps it from melting smoothly into your soup
• 5 cups vegetable stock: Homemade is ideal but a good quality store bought one works perfectly fine
• 1 tsp salt: Start here and adjust at the end, the cheese adds saltiness too
• ½ tsp black pepper: Freshly ground makes a noticeable difference
• ¼ tsp white pepper: Optional but I love how it adds warmth without the visible specks of black pepper
• 2 tbsp fresh chives: The pop of color and mild onion flavor makes everything look and taste finished

Instructions

Sauté your aromatics:

Melt the butter in a large soup pot over medium heat, add the leeks and onion, and let them cook for 6 to 8 minutes until theyre soft and translucent but not browned, you want them sweet not caramelized.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, any longer and it might turn bitter which would be sad after all your careful work.

Season the potatoes:

Add your diced potatoes along with the salt, black pepper, and white pepper, stirring everything together so the potatoes get coated in all those flavors.

Simmer the base:

Pour in the vegetable stock, bring it to a boil, then reduce heat to low, cover, and let it simmer gently for 20 to 25 minutes until the potatoes are completely tender when pierced with a fork.

Blend until smooth:

Remove the pot from heat and use an immersion blender to purée everything until silky smooth, or work in batches with a countertop blender if you must, just be extra careful with hot liquids.

Add the cream and cheese:

Return the soup to low heat, stir in the heavy cream and 1 cup of the grated cheddar, and keep stirring gently until the cheese has completely melted and the soup looks gloriously creamy.

Serve and garnish:

Ladle into bowls and top with the remaining cheddar and fresh chives, watching the cheese melt into little puddles of joy on top.

Save

This soup has become my go to for bringing to friends who need comfort, whether theyre sick, grieving, or just having a terrible week. Theres something about the combination of potatoes and sharp cheddar that feels like being wrapped in a blanket while someone tells you everything will be okay. Food is love, sometimes I forget how true that is until I watch someone take that first sip.

Making It Your Own

Ive discovered that sautéing a diced carrot along with the leeks adds this subtle sweetness that balances the sharp cheddar beautifully. You can also blend just half the soup if you prefer some texture, leaving chunks of potato throughout makes it feel more rustic and homey. Sometimes I throw in a handful of spinach at the very end just to feel better about serving it for dinner.

The Bread Situation

Crusty Irish soda bread is non negotiable in my house when this soup is on the menu. The slightly sweet, dense bread is perfect for soaking up every last drop and honestly, dipping is half the fun. If you cant find soda bread, a good sourdough or even a slice of toasted whole grain will do the job admirably.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to four days and actually develops more flavor as it sits. I usually make a double batch and freeze individual portions for those nights when cooking feels impossible. Reheat gently over low heat, adding a splash of cream or stock if it seems too thick.

• Let the soup cool completely before storing to prevent condensation from making it watery
• Never reheat boiling hot soup in the microwave unless you want explosions all over your lunch
• The cheese will separate slightly upon reheating but whisking it brings everything back together

Save

Theres something profoundly satisfying about taking simple ingredients and turning them into something that feels like a warm embrace on a cold day. I hope this recipe finds you exactly when you need it most.

Recipe FAQ

→ What type of potatoes work best for this soup?

Yukon Gold or Russet potatoes are ideal due to their creamy texture and ability to break down smoothly when cooked.

→ Can I substitute the heavy cream in this dish?

Yes, half-and-half or whole milk can be used for a lighter texture, though it will be less rich.

→ How do I avoid overcooking the leeks when sautéing?

Sauté leeks and onions over medium heat for 6-8 minutes, until softened but not browned, to preserve sweetness and flavor.

→ Is blending the soup necessary?

Blending creates a creamy smooth texture, but you can blend only half the soup to retain some chunks for a rustic feel.

→ What garnishes complement this dish?

Fresh chopped chives or parsley and extra grated cheddar add color and an extra burst of flavor.

→ Can this soup be prepared ahead of time?

Yes, it keeps well refrigerated and the flavors often deepen after resting. Reheat gently to maintain creaminess.