Irish potato cheddar chives (Printable version)

Creamy soup blending tender potatoes, sharp cheddar cheese, and fresh chives for a comforting dish.

# List of ingredients:

→ Vegetables

01 - 2 tbsp unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 large russet potatoes (about 1.5 lbs), peeled and diced
05 - 1 medium carrot, peeled and diced
06 - 2 stalks celery, diced

→ Liquids

07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk

→ Dairy & Cheese

09 - 1 cup sharp cheddar cheese, shredded
10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 tsp salt
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp dried thyme

→ Garnish

14 - 3 tbsp fresh chives, finely chopped

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes until softened and fragrant.
02 - Stir in diced potatoes and thyme. Cook for 2 minutes, stirring occasionally to coat.
03 - Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes until potatoes are very tender.
04 - Use an immersion blender to partially blend, leaving some chunks for texture. Alternatively, transfer half to a blender, puree until smooth, and return to pot.
05 - Stir in milk and heavy cream. Heat gently without boiling. Add shredded cheddar and stir until melted and soup is creamy.
06 - Adjust seasoning with salt and black pepper to taste. Ladle into bowls and garnish with fresh chives and additional cheddar cheese.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have in your kitchen
  • The texture hits that perfect sweet spot between silky smooth and satisfyingly chunky
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Never boil the soup after adding dairy or it will separate into an unappetizing, grainy mess
  • Grate your own cheese because pre-shredded varieties are coated in anti-caking agents that prevent smooth melting
  • The soup thickens considerably as it cools, so adjust consistency with extra broth or milk when reheating
03 -
  • Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
  • Use a box grater for the cheese, not a food processor, which can make shreds too fine and gummy
  • Warm your milk and cream slightly before adding them to prevent temperature shock

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