Irish Potato Leek Cheddar

The rain was beating against our kitchen window in Dublin when my neighbor Maeve showed up with a bag of leeks from her garden. She promised me this soup would fix everything, and she wasn't wrong about that part. Something about the way the cheddar melts into the potatoes makes you feel like you're being hugged from the inside out. Now it's the first thing I make whenever anyone needs comforting.

I made six batches of this soup last winter, testing different cheeses and potato combinations. My husband finally begged me to stop experimenting and just stick with the original. Turns out Maeve knew exactly what she was doing all along.

Ingredients

• 3 large russet potatoes: These break down beautifully and create that silky texture without needing much thickener
• 2 large leeks: The white and light green parts become naturally sweet when sautéed slowly
• 1 medium yellow onion: Builds that foundational flavor base that makes the soup taste complex
• 2 cloves garlic: Adds just enough background warmth without overwhelming the leeks
• 2 tablespoons fresh chives: Their mild onion flavor brightens the rich broth
• 3 tablespoons unsalted butter: Start your aromatics in butter for the best flavor foundation
• 1 cup Irish cheddar cheese: The sharpness cuts through the cream and adds depth
• 1 cup whole milk: Creates body without making the soup too heavy
• 1/2 cup heavy cream: That restaurant quality silkiness comes from this
• 4 cups vegetable broth: Use a good quality one since it's the main liquid
• 1 teaspoon salt: Start here and adjust at the end
• 1/2 teaspoon ground black pepper: Freshly cracked makes a noticeable difference
• 1/4 teaspoon ground nutmeg: Optional but it adds this subtle warmth that people can't quite identify

Instructions

Sauté the aromatics:

Melt the butter in a large pot over medium heat, then add your leeks, onion, and garlic. Let them soften for about 6 minutes until they're fragrant and translucent, but don't let them brown or they'll turn bitter.

Coat the potatoes:

Add your diced potatoes to the pot and stir them around for 2 to 3 minutes. This helps them start absorbing all those aromatic flavors before they hit the liquid.

Simmer the base:

Pour in the vegetable broth along with your salt, pepper, and nutmeg if you're using it. Bring everything to a boil, then drop the heat and let it simmer uncovered for about 25 minutes until the potatoes are completely tender.

Blend until smooth:

Remove the pot from heat and use an immersion blender to purée the soup until it's silky and creamy. If you're using a countertop blender, work in batches and be careful with hot liquids.

Add the dairy:

Stir in the milk and cream first, then gradually add the grated cheddar while the soup is still warm but not boiling. Keep stirring gently until all the cheese has melted and the texture feels velvety.

Season and serve:

Taste the soup and add more salt or pepper if needed. Ladle it into bowls and top with fresh chives and extra cheddar while it's steaming hot.

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My friend Catherine came over last month feeling homesick for Ireland, and one bowl of this had her tearing up with happiness. Food has this way of transporting us when we need it most.

Making It Your Own

Sometimes I swap half the cream for half and half when I want something lighter. The soup still feels rich and satisfying without quite so much indulgence.

Texture Options

Not everyone likes their potato soup completely smooth. Blend just half the mixture and leave the rest chunky for a rustic version with more bite in every spoonful.

Serving Suggestions

A slice of warm sourdough bread is perfect for dunking, but really any hearty brown bread works beautifully. The bread soaks up all that creamy cheddar goodness.

• Crispy bacon bits on top add a nice salty crunch if you eat meat
• A dollop of sour cream makes it even more indulgent
• Extra sharp cheddar as garnish kicks up the flavor

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There's something profoundly simple about a soup that makes people close their eyes after the first bite. This recipe has earned its permanent place in my regular rotation.

Common Recipe Questions

→ What type of potatoes works best?

Russet potatoes are ideal due to their starchy texture that breaks down well, creating a creamy consistency.

→ Can leeks be substituted?

Leeks provide a subtle sweetness and softness; mild yellow onions can be used but the flavor will be sharper.

→ How to achieve a silky smooth texture?

Blending the soup thoroughly with an immersion or countertop blender ensures a velvety consistency.

→ What dairy alternatives work if avoiding cream?

Half-and-half can be used for a lighter texture without sacrificing creaminess.

→ What garnishes complement this dish?

Fresh chopped chives and extra grated sharp cheddar enhance the flavor and presentation beautifully.