Irish Potato Leek Cheddar

The first time I made this soup was during a particularly rainy March when my kitchen felt like the only warm place in the world. I'd impulse-bought leeks at the farmers market without much of a plan, and something about their mild sweetness demanded nothing more than potatoes and good cheese. Now it's become my go-to when I need something that feels like a hug but doesn't require me to stand at the stove for hours.

Last winter my sister came over feeling completely drained from work and I made a double batch. We sat at the kitchen table with steaming bowls and didn't say much of anything, just let the warmth do its job. She asked for the recipe before she even put on her coat to leave, and now she makes it for her family on Sundays.

Ingredients

• 2 large leeks: The white and light green parts bring a gentle onion flavor that mellows beautifully as they cook
• 1 medium onion: Provides a sweet base that layers with the leeks
• 4 medium Yukon Gold potatoes: These hold their shape but still cream into the soup perfectly
• 2 cloves garlic: Don't skip this, it adds that aromatic depth
• 2 tablespoons unsalted butter: Start with butter rather than oil for richer flavor
• 1 cup sharp Irish cheddar cheese: The sharpness is crucial, mild cheese will disappear
• 1/2 cup heavy cream: This transforms the soup from brothy to luxurious
• 4 cups low-sodium vegetable broth: Use good quality broth since it's the foundation
• 1 teaspoon sea salt: Adjust as you go since salt needs vary by broth brand
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon ground white pepper: Optional, but adds subtle depth without visible specks
• 2 tablespoons chopped fresh chives: The bright finish makes everything pop

Instructions

Sauté the aromatics:

Melt butter in a large pot over medium heat and add leeks and onion, cooking for 6 to 8 minutes until soft and translucent but not browned

Add the garlic:

Stir in minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown

Season the vegetables:

Add diced potatoes along with sea salt, black pepper, and white pepper if using, tossing everything to coat

Simmer the base:

Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are completely tender

Blend to your preference:

Use an immersion blender to puree until smooth or leave slightly chunky if you prefer texture

Finish with cream and cheese:

Stir in heavy cream and half the grated cheddar, warming gently over low heat until cheese melts completely

Season and serve:

Taste and adjust salt if needed, then ladle into bowls topped with remaining cheddar and fresh chives

Save

This recipe became a tradition during our annual St. Patrick's Day gathering when we wanted something beyond the usual corned beef. Now my friends expect it every year, and honestly, I'm just as excited to make it as they are to eat it.

Making It Your Own

Once you've made this soup a few times, you'll find yourself tweaking it without thinking. Some days I'll add a diced carrot with the leeks for sweetness, or throw in a thyme sprig while it simmers. The recipe is forgiving, which is exactly what you want on a Tuesday night when you're tired but still want something real.

The Perfect Texture

I've learned that Yukon Gold potatoes are worth seeking out because russets can make the soup gluey and red potatoes don't break down enough. The immersion blender is my favorite tool here because you can control exactly how smooth it gets, leaving tiny bits of potato for interest.

Serving Suggestions

A hunk of crusty bread is non-negotiable here, ideally Irish soda bread if you can find or make it. I've also served this alongside a simple green salad with vinaigrette when I want to pretend we're having a balanced meal. The soup is rich enough that you don't need much else.

• Grate extra cheese for the table because everyone will want more
• Keep some chives tucked in the fridge for the leftovers
• Warm the bowls before serving if you want to keep it hot longer

Save

There's something deeply satisfying about a soup that costs almost nothing but tastes like it came from a restaurant. This one has saved me more than once when I needed comfort in a bowl.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes are ideal due to their creamy texture and ability to maintain shape while blending smoothly.

→ Can I substitute the heavy cream?

Yes, half-and-half or whole milk can be used for a lighter texture without compromising richness.

→ Is it necessary to blend the soup completely smooth?

Blending to a smooth consistency is traditional, but leaving it slightly chunky adds texture and rustic appeal.

→ How should leeks be prepared?

Use only the white and light green parts, cleaned thoroughly to remove grit, then sliced thinly.

→ Can I add extra seasoning for depth?

Adding a pinch of smoked paprika introduces subtle smoky notes that complement the creamy base well.