Irish Potato Leek Cheddar

The first time I made this soup, it was snowing sideways outside and I had nothing but a bag of leeks and some aging potatoes in the crisper drawer. My Irish grandmother always said leeks were the unsung heroes of the soup pot, sweeter than onions and more elegant somehow. That afternoon, the house filled with such a comforting, buttery aroma that my roommate emerged from her room asking what bakery had secretly opened in our kitchen.

I served this at a dinner party once when two friends announced they were moving to Ireland. They ended up requesting the recipe before they'd even finished their bowls, and now I get texts from Dublin about how it's become their Sunday comfort ritual. Something about that Irish cheddar just transforms the whole thing into something that feels like home, no matter where you're actually eating it.

Ingredients

• Unsalted butter: Butter gives the leeks a gentle start and creates this lovely richness that olive oil just cannot replicate in this particular soup
• Large leeks: The white and light green parts are where all the sweet, mild onion flavor lives, and they become incredibly silky when cooked slowly
• Yukon Gold potatoes: These potatoes hold their shape during simmering but blend into the creamiest texture, better than russets for this soup
• Garlic: Just enough to give the soup a backbone without overwhelming the delicate leek flavor
• Vegetable stock: Use a good quality stock here because it becomes the foundation of everything else
• Whole milk: This adds creaminess without making the soup too heavy, though you could go half and half if you are feeling indulgent
• Irish cheddar cheese: The real star here, with that sharp, tangy flavor that Irish cheddar does so beautifully
• Sea salt and black pepper: Essential for bringing all the flavors together, though you will want to taste at the end
• Freshly grated nutmeg: Just a whisper of this elevates the whole dish and adds this subtle warmth people cannot quite put their finger on
• Fresh chives: These little green specks on top make everything look restaurant worthy and add a fresh bite

Instructions

Melt the butter and soften the leeks:

In a large pot, melt the butter over medium heat and add the sliced leeks, letting them cook gently for about seven minutes until they are soft and translucent but not browned

Add the garlic:

Stir in the minced garlic and cook for just one minute until it becomes fragrant, taking care not to burn it

Coat the potatoes:

Add the diced potatoes to the pot and stir for two minutes, letting them start to soften slightly and absorb some of that buttery leek flavor

Simmer the soup base:

Pour in the vegetable stock, bring everything to a boil, then reduce the heat and let it simmer uncovered for about twenty minutes until the potatoes are completely tender

Blend to your preferred texture:

Remove the pot from the heat and use an immersion blender to puree the soup until smooth, or leave some chunks if you like a more rustic texture

Add the milk and cheese:

Return the pot to low heat, stir in the milk and grated cheddar, and cook gently while stirring until the cheese has melted and the soup is heated through

Season and serve:

Taste and add salt, pepper, and that optional pinch of nutmeg, then ladle into bowls and top with extra cheddar and fresh chives

Save

This soup has become my go-to when friends need comfort. There is something about the combination of potatoes, leeks, and cheese that just feels like a hug in a bowl, and I have watched it turn bad days around more times than I can count.

Making It Your Own

Some nights I swap in heavy cream for half the milk when I am feeling especially indulgent, and that velvety richness takes everything to the next level. I have also played around with smoked cheddar, which adds this wonderful depth that makes people pause and ask what exactly is different about this version.

The Blending Question

I used to blend this completely smooth, but then I started leaving just a little texture and discovered it makes the soup feel more substantial. If you do use a countertop blender instead of an immersion blender, work in batches and never fill it more than halfway with hot liquid.

Serving Suggestions

A slice of crusty Irish brown bread alongside this soup makes it a proper meal, the kind that sticks to your ribs in the best possible way. I have also served it in mugs as an appetizer at dinner parties, and people hover around the pot like it is the only source of warmth in the house.

• Grate the cheese yourself instead of buying pre shredded, it melts so much better into the soup
• Make a double batch because this disappears faster than you would expect
• Let the soup cool completely before storing, and it will keep in the fridge for up to four days

Save

Every spoonful of this soup feels like being wrapped in a warm wool blanket on a cold day. Hope it brings as much comfort to your kitchen as it has to mine.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and subtle flavor, which blend smoothly into the soup.

→ Can I use a different cheese?

Sharp white cheddar or smoked cheddar can be used to add a deeper, more robust flavor profile.

→ How can I make it vegan-friendly?

Substitute butter with olive oil, use plant-based milk, and replace the cheese with a vegan alternative.

→ Should I blend the soup completely?

Blending until smooth is traditional, but leaving some texture provides a rustic feel if preferred.

→ What garnishes enhance the dish?

Extra grated cheddar and fresh chopped chives add flavor and visual appeal to the finished soup.