Irish Potato Leek Cheddar

The rain was beating against my kitchen window last November when I first threw this soup together. I had a bag of leeks from the farmers market that needed using and some aging potatoes in the crisper drawer. Something about the combination of sweet leeks and sharp cheddar just made sense that gray afternoon. Now it is the first thing I make when the temperature drops below forty degrees.

Last winter my sister came over feeling completely drained from work. I set a steaming bowl of this in front of her and watched her shoulders actually drop as she took that first spoonful. She sat there quietly eating while the rain kept falling outside and by the time she looked up she was a different person. Sometimes food really is medicine.

Ingredients

• 3 large leeks: The white and light green parts bring this gentle sweetness that you cannot get from onions alone
• 2 lbs Yukon Gold potatoes: These have the perfect creamy texture for smooth soups without becoming gluey
• 1 medium onion: Builds that flavor foundation that everything else rests on
• 2 cloves garlic: Just enough to give depth without overpowering the leeks
• 4 tbsp unsalted butter: Butter is where the soul lives in this soup
• 1 cup heavy cream: Makes it velvety without being too heavy
• 1 ½ cups sharp Irish cheddar: The sharpness is what keeps each bite interesting
• 5 cups vegetable stock: Use a good quality one because it becomes the backbone
• 1 tsp salt and ½ tsp black pepper: Adjust these to your taste but the cheese will add some saltiness too
• Fresh chives or parsley: That little pop of color and freshness on top makes all the difference

Instructions

Build your flavor base:

Melt the butter in your large soup pot over medium heat then add those sliced leeks and chopped onion. Let them soften for six to eight minutes until they are translucent and fragrant but do not let them brown.

Wake up the garlic:

Stir in the minced garlic and cook for just one minute until you can smell it throughout your kitchen.

Add the potatoes:

Toss in your diced potatoes along with the salt black pepper and that optional white pepper if you have it. Stir everything together so the potatoes get coated in butter.

Let it simmer:

Pour in the vegetable stock and bring it to a bubble then drop the heat to low. Cover the pot and let it cook for twenty to twenty five minutes until a potato easily falls apart when you press it against the side of the pot.

Make it smooth:

Pull the pot off the heat and blend with an immersion blender until completely silky. If you are using a countertop blender work in batches and be extremely careful with hot liquid.

Bring it together:

Return the smooth soup to low heat and stir in the heavy cream with one cup of that grated cheddar. Keep stirring gently until the cheese has completely melted into the soup.

Serve it up:

Ladle into bowls and top with the remaining cheddar and those fresh herbs while everything is still steaming hot.

Save

My neighbor texted me at nine one night asking what I was cooking because the smell had drifted through the building ventilation. I sent her over a container and she knocked on my door ten minutes later asking for the recipe. This soup brings people together in the most unexpected ways.

Getting The Texture Right

The difference between a good potato soup and a great one comes down to not overcooking the leeks before you add the liquid. You want them soft and sweet but not browned or caramelized. I also highly recommend using an immersion blender if you have one because it gives you more control over the final texture.

Making It Your Own

Sometimes I throw in a diced carrot with the onions when I want extra color and sweetness. Other times I leave half the soup unblended for a more rustic texture. The recipe is forgiving enough that you can play with it and still end up with something wonderful.

Serving Suggestions

A hunk of crusty Irish soda bread is the traditional accompaniment for good reason. The bread is perfect for soaking up every last drop of that cheesy broth. I also love serving this with a simple green salad dressed with something acidic to cut through the richness.

• Make extra because this soup reheats beautifully for lunch the next day
• Grate your own cheese instead of buying pre shredded because it melts so much better
• Do not be shy with the fresh herbs on top because they brighten the whole bowl

Save

There is something so honest about a bowl of potato and leek soup. No fancy techniques no hard to find ingredients just simple comfort in a spoon.

Recipe Questions & Answers

→ What types of potatoes work best?

Yukon Gold and Russet potatoes are ideal as they yield a smooth texture while retaining some creaminess when cooked.

→ Can I adjust the cheese amount?

Yes, you can add more or less sharp Irish cheddar depending on how rich and pronounced you prefer the flavor.

→ How should the leeks be prepared?

Use only the white and light green parts, sliced and thoroughly cleaned to remove grit for a delicate sweetness.

→ Is it possible to make it lighter?

Substitute heavy cream with half-and-half or whole milk for a lighter texture with less richness.

→ How do I achieve a chunkier texture?

Blend only half the mixture or pulse briefly to leave some potato pieces for a rustic feel.