Irish Potato Leek Cheddar (Printable)
Comforting blend of potatoes, leeks, and sharp Irish cheddar in a creamy, savory base.
# 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
# Steps:
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 coat evenly.
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. Blend soup until smooth using immersion blender, 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. Adjust seasoning if necessary.
07 - Ladle hot soup into bowls. Garnish with remaining cheddar and fresh chives or parsley.
# Expert Advice:
01 -
- The way the sharp Irish cheddar cuts through the creaminess creates this perfect balance that keeps you going back for another bowl
- It comes together in under an hour but tastes like it simmered all day
- Something about leeks and potatoes together just feels like a hug in a bowl
02 -
- I learned the hard way that blending hot soup in a regular blender can be dangerous so either let it cool slightly or use an immersion blender
- The soup will thicken as it sits so you may need to add a splash more stock or cream when reheating leftovers
03 -
- Clean your leeks thoroughly by slicing them lengthwise and rinsing between the layers because sand hides in there
- Taste the soup before adding the final cheese since some brands are saltier than others