Irish Potato Soup Cheddar Chives (Printable version)

Comfort in a bowl with tender potatoes, sharp cheddar, and fresh chives blended into a creamy soup.

# List of ingredients:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 pounds Yukon Gold potatoes, peeled and diced
05 - 1 large carrot, peeled and diced
06 - 2 stalks celery, diced

→ Liquids

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

→ Cheddar & Seasonings

09 - 1½ cups sharp cheddar cheese, grated
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground white pepper
13 - ¼ teaspoon dried thyme

→ Garnish

14 - 2 tablespoons fresh chives, finely chopped

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add potatoes, carrot, and celery. Sauté 4–5 minutes, stirring occasionally.
04 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer 15–20 minutes until potatoes are fork-tender.
05 - Use immersion blender to purée until smooth, or leave some chunks for texture if preferred.
06 - Stir in milk and cheddar cheese. Cook over low heat, stirring constantly, until cheese melts and soup becomes creamy. Do not boil.
07 - Season with salt, black pepper, white pepper, and thyme. Adjust to taste. Ladle into bowls and garnish with fresh chives and extra cheddar.

# Expert Advice:

01 -
  • Its the kind of soup that hugs you back from the inside out
  • The cheese makes it feel indulgent while potatoes keep it grounded
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Never let the soup boil after adding dairy or it will separate into something sad and grainy
  • Potatoes keep absorbing salt as they sit so season generously at every stage
  • Grating your own cheese is the difference between restaurant quality and cafeteria disappointment
03 -
  • Cut your potatoes into evenly sized chunks so they finish cooking together
  • Use white pepper if you want the warmth without the black specks

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