Irish Potato Leek Cheddar (Printable version)
Creamy Irish soup with tender potatoes, sweet leeks, and sharp cheddar for rich, comforting flavors.
# List of ingredients:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 1 cup heavy cream
07 - 1 ½ cups sharp Irish cheddar cheese, grated
→ Stock & Liquids
08 - 5 cups vegetable stock
→ Seasonings
09 - 1 tsp salt, or to taste
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground white pepper
12 - 2 tbsp chopped fresh chives or parsley, for garnish
# Directions:
01 - Melt butter in a large soup pot over medium heat. Add leeks and onion, sauté for 6–8 minutes until softened but not browned.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and white pepper. Stir to combine.
04 - Pour in vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.
05 - Remove from heat. Use an immersion blender to blend until smooth, or blend in batches in a countertop blender.
06 - Return soup to low heat. Stir in heavy cream and 1 cup grated cheddar. Heat gently until cheese melts and soup is creamy. Adjust seasoning as needed.
07 - Serve hot, garnished with remaining cheddar and fresh chives or parsley.
# Expert Advice:
01 -
- The sharp Irish cheddar adds this incredible depth that regular cheddar just cant match, its like the soup version of a warm hug from someone who actually knows how to cook
- You probably have everything in your kitchen right now which means comfort food is less than an hour away even on a Tuesday night
- It reheats beautifully and somehow tastes even better the next day when the flavors have had time to really become friends
02 -
- The first time I made this I burned the leeks and the whole soup had this weird bitter undertone that ruined everything, keep your heat medium and your patience high
- Using pre shredded cheese was a mistake I only made once, it creates this weird grainy texture instead of melting into creamy perfection
03 -
- Clean your leeks thoroughly by slicing them lengthwise and rinsing under cold water, sand hides in all those layers and nothing ruins a soup like grit
- Grate your cheese while the soup simmers so its ready to melt immediately when you add it to the hot base