Irish Cheddar Potato Soup

The first time I made this soup, it was snowing sideways outside my kitchen window, the kind of weather that demands something hot and substantial in a bowl. I had bought a block of Kerrygold cheddar on impulse and needed something worthy of it. My housemate wandered in midway through, drawn by the smell of onions hitting butter, and hovered near the stove until it was ready. We ate standing up, leaning against the counter, steam fogging up our glasses.

Last winter I made a triple batch for a sick friend who was craving comfort food but could barely manage solid meals. She texted me two days later saying it was the first thing she had truly tasted in a week, and asked if I would marry her. I told her the soup was flattered but taken. Now whenever I see heavy cream on sale, I think of that text and buy extra potatoes.

Ingredients

• Unsalted butter: Gives you control over the final salt level and creates a sweeter foundation than salted butter would
• Yellow onion: Finely chopped so it virtually disappears into the soup, providing sweetness without visible chunks
• Garlic cloves: Minced fresh because garlic powder cannot replicate that mellow depth that develops through simmering
• Yukon Gold potatoes: These hold their shape better than russets while becoming buttery tender, and their thin skins are easy to remove
• Celery stalks: Adds subtle savory backbone that people taste but cannot quite identify
• Carrot: Provides natural sweetness and beautiful golden color to the broth
• Vegetable or chicken broth: Use what you have, but choose a low sodium brand since the cheese and cream add plenty of richness
• Whole milk: Creates the velvety base without making the soup too heavy
• Irish cheddar cheese: The star of the show, aged at least 6 months for that distinctive sharp bite Irish cheddar is known for
• Heavy cream: The secret to restaurant quality texture, making each spoonful feel luxurious
• Sea salt and black pepper: Essential for waking up all the other flavors
• Smoked paprika: Even a tiny amount adds whisper of depth that keeps people coming back for another taste
• Fresh chives: Their mild onion flavor brightens the rich broth and adds beautiful green confetti to the bowl

Instructions

Build your flavor foundation:

Melt the butter in your largest soup pot over medium heat until it foams, then add the onion and let it soften until translucent, about 4 minutes.

Add the aromatics:

Stir in the garlic, celery, and carrot, cooking for another 3 minutes until the kitchen smells incredible and the vegetables have softened slightly.

Introduce the potatoes:

Add the diced potatoes along with the salt, pepper, and smoked paprika if using, stirring to coat everything in those flavorful butter drippings.

Create the broth:

Pour in the broth and bring everything to a gentle boil, then reduce heat to maintain a steady simmer for 20 to 25 minutes until a potato cube falls apart when pressed against the side of the pot.

Choose your texture:

Remove from heat and use an immersion blender to partially puree the soup, leaving some potato chunks for substance, or blend half in a regular blender and return it to the pot.

Add the dairy:

Stir in the milk and heavy cream, then return to low heat just until warmed through, being careful not to let it come to a boil.

Melt in the cheese:

Add the grated cheddar in batches, stirring constantly until each addition disappears into a smooth, velvety emerald river.

Finish with freshness:

Stir in the chopped chives, taste, and adjust the seasoning if needed before ladling into warmed bowls.

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My father, who claims to dislike soup of any kind, ate three bowls of this during a visit last month and asked for the recipe before he even left for the airport. He called it a lesson in not dismissing entire food groups based on bad cafeteria experiences. Now he sends me photos every time he makes it, usually with some variation he has invented.

Making It Your Own

A splash of Irish stout replaces some of the broth beautifully if you want deeper flavor and a touch of bitterness that cuts through the richness. The first time I tried this, I was skeptical about beer in soup, but one spoonful changed my entire perspective. Just add it after the potatoes have simmered, giving it time to cook off the alcohol before you add the dairy.

The Bacon Upgrade

Crisp diced bacon in the pot before you start the onions, then use that rendered bacon fat instead of butter for the rest of the recipe. Crumble the cooked bacon on top as garnish. This transforms the soup from vegetarian comfort food into something so hearty you might skip the main course entirely.

Serving Ideas

Crusty soda bread or a wedge of brown bread is practically mandatory, perfect for swiping the last creamy dregs from your bowl. A simple green salad with sharp vinaigrette cuts through the richness beautifully. For a lighter meal, serve in smaller portions as a first course.

• A cold pint of stout or a crisp Irish cider balances the creaminess perfectly
• Leftovers reheat surprisingly well, though you may need to whisk in a splash of milk to restore the silky texture
• The soup actually tastes better the next day as all the flavors have time to become better acquainted

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There is something deeply satisfying about a soup that costs almost nothing to make but tastes like it came from a cozy pub in Dublin. The best recipes are the ones that become part of your story, the ones you make without measuring, the ones that smell like home.

Recipe FAQs

→ What potatoes work best for this soup?

Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape well during cooking.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth keeps it vegetarian-friendly while maintaining a rich flavor base.

→ How do I get a creamy but chunky texture?

Partially blend the soup with an immersion blender, leaving some potato chunks for texture and bite.

→ What’s the best way to melt the cheddar smoothly?

Add grated cheddar in batches over low heat, stirring constantly until fully melted and silky.

→ How can I add a smoky flavor?

Try adding smoked paprika or a splash of Irish stout during cooking for a subtle smoky note.

→ Can I prepare this soup ahead of time?

Yes, it reheats well. Rewarm gently to avoid curdling and stir occasionally to maintain smoothness.