Irish Cheddar Potato Soup (Printable)
Comforting soup with tender potatoes, sharp Irish cheddar, and fresh chives perfect for warming up.
# What You 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 (optional)
14 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
02 - Stir in the minced garlic, diced celery, and carrot. Continue cooking for another 3 minutes until fragrant and vegetables begin to soften.
03 - Add the diced potatoes to the pot. Season with sea salt, black pepper, and smoked paprika if using. Toss to coat evenly.
04 - Pour in the broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove from heat. Use an immersion blender to partially purée the soup, leaving some potato chunks for texture. Alternatively, blend half the soup in a countertop blender and return to the pot.
06 - Stir in the whole milk and heavy cream. Return to low heat and warm gently, being careful not to boil the mixture.
07 - Add the grated Irish cheddar in batches, stirring constantly until fully melted and incorporated into a smooth, creamy consistency.
08 - Stir in the chopped fresh chives. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle the hot soup into serving bowls. Garnish with additional fresh chives and extra shredded cheddar cheese if desired. Serve immediately with crusty bread.
# Expert Tips:
01 -
- Irish cheddar brings a sharp, complex flavor that ordinary cheddar simply cannot match, making every spoonful feel like something special
- The texture hits that perfect sweet spot between silky and hearty, with just enough potato chunks to make it feel like a proper meal
02 -
- Never boil the soup after adding the dairy or cheese, or it will separate into an unappetizing, grainy mess that no amount of stirring can fix
- Temper your dairy by mixing a small amount of hot soup into it before pouring it into the main pot, which prevents shocking the ingredients and causing separation
03 -
- Grate your own cheese from a block instead of buying pre shredded cheese, which contains anti caking agents that prevent smooth melting
- Room temperature dairy incorporates more easily than cold dairy, so set your milk and cream out while the vegetables simmer