Irish Potato Leek Cheddar (Printable View)

Creamy blend of potatoes and leeks enriched with sharp Irish cheddar cheese and fresh chives.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, diced
03 - 4 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup sharp Irish cheddar cheese, grated
07 - 1/2 cup heavy cream

→ Liquids

08 - 4 cups low-sodium vegetable broth

→ Seasonings

09 - 1 teaspoon sea salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground white pepper
12 - 2 tablespoons chopped fresh chives

# How-To Steps:

01 - Melt butter in large pot over medium heat. Add leeks and onion; cook 6-8 minutes, stirring occasionally, until soft but not browned.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and white pepper; stir to combine.
04 - Pour in vegetable broth and bring to boil. Reduce heat and simmer uncovered 20-25 minutes until potatoes are tender.
05 - Remove from heat. Use immersion blender to purée until smooth, or leave slightly chunky if preferred.
06 - Stir in heavy cream and half the grated cheddar. Warm gently over low heat until cheese melts completely.
07 - Taste and adjust seasoning if needed. Ladle into bowls and top with remaining cheddar and fresh chives.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The sharp cheddar cuts through the cream in just the right way
  • Leftovers actually taste better the next day
02 -
  • Leeks can hide dirt between their layers, so slice them lengthwise first and rinse thoroughly under cold water
  • Add the cheese off the heat or it can separate and turn grainy
  • The soup will thicken as it cools, so don't worry if it seems thin right after blending
03 -
  • Make this up to 3 days ahead and reheat gently over low heat, adding a splash of broth if needed
  • Freeze without the cream and cheese, then stir them in when reheating

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