Irish Potato Leek Cheddar (Printable)

Comforting blend of tender potatoes, sweet leeks, and sharp cheddar in a creamy soup.

# What You'll Need:

→ Vegetables

01 - 3 large russet potatoes, peeled and diced
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh chives, chopped (plus extra for garnish)

→ Dairy

06 - 3 tablespoons unsalted butter
07 - 1 cup Irish cheddar cheese, grated
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Pantry

10 - 4 cups vegetable broth
11 - 1 teaspoon salt (plus more to taste)
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Sauté for 5-6 minutes until soft and fragrant, but not browned.
02 - Add diced potatoes and cook for 2-3 minutes, stirring occasionally.
03 - Pour in vegetable broth, salt, pepper, and nutmeg if using. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until potatoes are tender.
04 - Remove from heat. Use immersion blender to blend until smooth and creamy, or blend in batches in a countertop blender and return to pot.
05 - Stir in milk and cream, then add grated cheddar cheese. Heat gently, stirring until cheese melts completely and soup is velvety.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives and extra cheddar if desired.

# Expert Hints:

01 -
  • The Irish cheddar transforms this from ordinary potato soup into something velvety and utterly comforting
  • It comes together in under an hour but tastes like it simmered all day
  • The recipe is forgiving enough that even tired evening cooking turns out beautifully
02 -
  • Leeks can hide soil between their layers, so slice them lengthwise and rinse thoroughly under running water before cooking
  • Adding the cheese off the heat prevents it from separating and creating an oily texture
  • The soup will thicken as it stands, so thin with a splash of milk or broth when reheating leftovers
03 -
  • If you only have a countertop blender, fill it only halfway per batch and remove the center cap to let steam escape
  • Grate your own cheese instead of buying pre-shredded, since the anti-caking coating can make the soup grainy

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