Irish Potato Soup Cheddar Chives

The rain was hammering against my kitchen window last Tuesday when I decided this soup needed to happen. Something about the gray afternoon just cried out for potatoes and melted cheese. I had Yukon Golds sitting in the basket and a block of sharp cheddar from the market. Within an hour, the whole house smelled like butter and thyme.

My roommate walked in from work and literally stopped in her tracks. She dropped her bag on the floor and said whatever that is, I need it immediately. We ate it standing up at the counter with crusty bread because waiting for plates felt like asking too much.

Ingredients

• Unsalted butter: Start here because everything tastes better with butter and it gives you control over salt levels
• Yellow onion: The foundation that builds sweetness as it cooks down slowly
• Garlic: Minced fine so it melts into the background without biting back
• Yukon Gold potatoes: These are non negotiable because their creamy texture beats russets every time
• Carrot and celery: The classic soup base that adds depth without taking over
• Vegetable or chicken broth: Your liquid canvas so choose one you actually like drinking straight
• Whole milk: Creates that silky finish without making it too heavy like cream sometimes does
• Sharp cheddar cheese: Grate it yourself because pre shredded cheese refuses to melt properly
• Salt and both peppers: Layer these throughout because potatoes eat salt like its going out of style
• Fresh chives: The bright green finish that makes you look like you planned this whole thing

Instructions

Build your flavor base:

Melt that butter in your biggest pot over medium heat and let the onions turn translucent and soft. Add the garlic for just a minute so it blooms without burning. Toss in your potatoes, carrot, and celery, giving them about five minutes to hang out and get friendly with the onions.

Let it simmer:

Pour in the broth and wait for the bubble party to start. Turn the heat down, cover it up, and walk away for 15 to 20 minutes. You want those potatoes to surrender completely to a fork poke.

Choose your texture:

Grab your immersion blender and go to town until it looks like velvet. Some people leave chunks for character but smooth is how this soup truly shines.

The magic moment:

Stir in the milk and dump in that glorious pile of grated cheese. Keep the heat low and stir until everything melts together into creamy perfection. Season it up and taste it because this is where you make it yours.

Save

My dad called me the next day asking what I made because he could practically smell it through the phone. Now he requests it every time the weather report says rain.

Make It Your Own

Swap half the milk for heavy cream when you need restaurant level richness. Sometimes I throw in smoked cheddar or Irish Dubliner because life is too short for basic cheese always.

The Bread Situation

Do not skip bread. I learned this the hard way after serving it without once and watching people look around confused. A crusty sourdough or simple soda bread turns soup into dinner.

Leftover Magic

This soup actually gets better overnight as flavors settle in and deepen. Reheat it gently over low heat, adding a splash of milk if it thickened up too much. The texture comes right back to life.

• Freeze portions before adding the final cheese and milk for best results
• Top with crispy bacon bits if you eat meat because honestly why not
• A drizzle of olive oil right before serving adds restaurant style flair

Save

This is the soup that converts people who think they hate potato soup. One bowl and they are asking for the recipe like its a family secret.

Recipe FAQ

→ What type of potatoes work best?

Yukon Gold potatoes provide a creamy texture and hold shape well, ideal for smooth or chunky soup.

→ Can I use a different cheese?

Smoked cheddar or Irish Dubliner cheese offers a richer, flavorful alternative to sharp cheddar.

→ How can I make the soup vegetarian?

Use vegetable broth instead of chicken broth to keep the dish suitable for vegetarian diets.

→ Is it possible to adjust the texture?

Yes, blend the soup fully for smoothness or leave some chunks for added texture before adding cheese.

→ What garnishes enhance flavor?

Freshly chopped chives add a mild oniony freshness, and extra grated cheddar can be sprinkled on top.

→ Can this soup be made ahead?

Yes, it keeps well refrigerated and flavors meld nicely when reheated gently on the stove.