Irish Cheddar Potato Soup (Printable)

A comforting blend of tender potatoes, sharp Irish cheddar, and fresh chives in a creamy chowder.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 4 medium Yukon Gold potatoes, peeled and diced
05 - 2 celery stalks, diced
06 - 1 large carrot, peeled and diced

→ Liquids

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

→ Dairy & Cheese

09 - 1 cup Irish cheddar cheese, grated
10 - 1/2 cup heavy cream

→ Seasonings & Garnish

11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 2 tablespoons fresh chives, finely chopped

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic, diced celery, and carrot. Cook for 3 minutes until fragrant and vegetables begin to soften.
03 - Add diced potatoes to the pot. Season with sea salt, black pepper, and smoked paprika. Toss to coat evenly.
04 - Pour in broth and bring to a boil. Reduce heat to low and simmer uncovered for 20–25 minutes until potatoes are very tender when pierced with a fork.
05 - Remove from heat. Use immersion blender to partially blend, leaving some potato chunks for texture. Alternatively, blend half the soup in a countertop blender and return to pot.
06 - Stir in whole milk and heavy cream. Return to low heat and warm gently until heated through, taking care not to boil.
07 - Add grated Irish cheddar in batches, stirring constantly until completely melted and smooth.
08 - Stir in chopped chives. Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional chives and cheddar. Serve hot with crusty bread.

# Expert Advice:

01 -
  • The combination of sharp Irish cheddar and cream creates this impossibly velvety texture that coats your spoon perfectly
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for the next days lunch, if they last that long
02 -
  • Never let the soup boil after adding the dairy or cheese, it will separate and ruin the texture completely
  • Grate your own cheese instead of buying pre-shredded, the anti-caking coating prevents proper melting
  • Room temperature dairy incorporates more smoothly than cold from the fridge
03 -
  • Use a box grater instead of a food processor for the cheese, smaller gratings melt more evenly
  • Temper your dairy by whisking a ladleful of hot soup into it before adding to the pot
  • Room temperature ingredients incorporate more smoothly than cold ones straight from the refrigerator

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