Irish Potato Leek Cheddar (Printable)
Creamy Irish soup featuring tender potatoes, leeks, and sharp cheddar for a rich, comforting dish.
# What You Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 1 cup heavy cream
07 - 1 ½ cups sharp Irish cheddar cheese, grated
→ Stock & Liquids
08 - 5 cups vegetable stock
→ Seasonings
09 - 1 tsp salt, or to taste
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground white pepper
12 - 2 tbsp chopped fresh chives or parsley, for garnish
# Directions:
01 - Melt butter in large soup pot over medium heat. Add leeks and onion, sauté 6–8 minutes until softened but not browned.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and white pepper. Stir to combine thoroughly.
04 - Pour in vegetable stock. Bring to boil, then reduce heat to low, cover, and simmer 20–25 minutes until potatoes are very tender.
05 - Remove from heat. Use immersion blender to blend until smooth, or blend in batches in countertop blender exercising caution with hot liquids.
06 - Return soup to low heat. Stir in heavy cream and 1 cup grated cheddar. Heat gently until cheese melts completely and soup becomes creamy. Adjust seasoning as needed.
07 - Serve hot, garnished with remaining cheddar and fresh chives or parsley.
# Expert Tips:
01 -
- The sharp Irish cheddar creates this incredible depth that transforms simple ingredients into something restaurant worthy
- It comes together in under an hour but tastes like it simmered all day
02 -
- Leeks can hide dirt between their layers, slice them lengthwise and rinse them thoroughly under running water before chopping
- Sharp cheddar matters, mild cheese will give you a bland soup that lacks that signature Irish flavor punch
03 -
- Room temperature cream incorporates more smoothly and is less likely to curdle than cold cream straight from the fridge
- Grate your own cheese instead of buying pre shredded, the anti caking agents in packaged cheese can make the soup grainy