Irish Cheddar Potato Soup

The first time I made this soup was during a particularly brutal February when the windows rattled against the wind and my apartment felt perpetually cold. I had a block of Irish cheddar from the farmer's market and a bag of potatoes that needed using, so I started simmering onions in butter. Something about the way the sharp cheese melted into the creamy base made the whole kitchen feel warmer, like a tiny pub tucked away from the storm outside.

My roommate walked in midway through simmering and literally stopped in her tracks, asking what smelled so incredible. We ended up eating it standing at the counter with chunks of crusty bread, too impatient to bother with proper bowls. That night became a winter tradition whenever the temperature dropped below freezing.

Ingredients

• Unsalted butter: Starting with butter instead of oil adds such a rich, nutty foundation to the soup
• Yellow onion: Finely chopped so it practically disappears into the base, lending sweetness without texture
• Garlic cloves: Two is perfect, anything more can overpower the delicate cheese flavor
• Yukon Gold potatoes: These are nonnegotiable, they break down just enough to thicken while still holding their shape
• Celery and carrot: The classic soup aromatics that add depth without making it taste like vegetable stew
• Vegetable or chicken broth: Use whatever quality broth you keep stocked, it really does matter here
• Whole milk: Creates the silky base without being as heavy as using all cream
• Irish cheddar cheese: The sharpness is what makes this sing, grab the good stuff from the specialty cheese section
• Heavy cream: Just a half cup adds that luxurious finish
• Fresh chives: Their mild onion flavor and bright green color make the soup feel finished and fresh

Instructions

Start your base:

Melt the butter in your largest pot over medium heat until it foams, then toss in the chopped onion and let it soften until translucent

Build the aromatics:

Stir in the garlic, celery, and carrot, cooking just until the garlic becomes fragrant and the vegetables start to release their scent

Add the potatoes:

Toss in the diced potatoes with your salt, pepper, and smoked paprika if you are using it, letting them get friendly with the butter for a minute

Simmer it down:

Pour in the broth and bring everything to a bubble, then drop the heat and let it simmer uncovered until the potatoes are completely tender when pierced with a fork

Blend partially:

Use your immersion blender to break down about half the soup, leaving some potato chunks for texture, or blend half in a regular blender and return it to the pot

Add the creaminess:

Stir in the milk and heavy cream, keeping the heat low so nothing curdles or separates

Melt the cheese:

Add the grated cheddar in batches, stirring constantly until each addition melts completely into the soup

Finish with chives:

Stir in the chopped chives, taste everything, and adjust your seasoning if it needs anything

Serve it up:

Ladle into warmed bowls and finish with extra chives and a little more cheese on top

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This soup has become my go-to whenever friends need comforting, whether they are fighting a cold, navigating heartbreak, or just surviving a rough week at work. Something about potatoes and cheese feels like a culinary hug.

Making It Your Own

I have discovered that a splash of Irish stout instead of some of the broth adds this incredible depth and slight bitterness that balances the rich cheese. Just a half cup transforms the entire flavor profile into something pub-worthy.

The Bread Question

Crusty brown bread is the classic pairing, but honestly, a thick slice of soda bread toasted until golden brown and buttered while still warm is arguably better. The slightly sweet, nutty flavor of soda bread complements the sharp cheddar perfectly.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to four days and actually tastes better the next day as the flavors continue to develop. Reheat gently over low heat, stirring occasionally and adding a splash of milk if it has thickened too much.

• Avoid freezing if possible, the dairy can separate and the texture will never be quite the same
• If you must freeze, leave out the cream and cheese and add them fresh when reheating
• Always reheat on the stove rather than the microwave for better texture control

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There is something deeply satisfying about a soup that turns simple ingredients into something this comforting. Enjoy every bowl.

Common Recipe Questions

→ What potatoes work best for this chowder?

Yukon Gold potatoes are preferred for their creamy texture and ability to hold their shape when cooked, adding a pleasant bite to the chowder.

→ Can I use any type of cheddar cheese?

Irish cheddar works best for its sharp, tangy flavor, but you may substitute with a similar sharp cheddar to maintain richness.

→ How can I make this dish vegetarian?

Use vegetable broth instead of chicken broth, ensuring the dish remains rich and flavorful without meat-based stock.

→ Is it important to blend the chowder partially?

Partially blending the chowder creates a creamy consistency while leaving chunks for texture, enhancing the overall mouthfeel.

→ What garnishes best complement this chowder?

Freshly chopped chives and extra grated Irish cheddar add vibrant color and a burst of flavor as garnishes.

→ Can I add a smoky element to this chowder?

Yes, a dash of smoked paprika or substituting some broth with Irish stout adds subtle smoky notes that deepen the chowder's flavor.