Irish Potato Leek Soup (Printable View)
Smooth, hearty blend of potatoes, leeks, and sharp cheddar with comforting Irish flavors.
# What You'll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup heavy cream
→ Liquids
08 - 4 cups vegetable broth
→ Seasonings
09 - 1 teaspoon salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground white pepper
12 - 1/4 teaspoon dried thyme
→ Garnish
13 - 2 tablespoons fresh chives, finely chopped
14 - Extra grated sharp cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion, sautéing for 5 to 7 minutes until softened and translucent but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, vegetable broth, salt, black pepper, white pepper, and dried thyme. Bring to a gentle boil, then reduce heat to low and simmer for 20 to 25 minutes until potatoes are completely tender.
04 - Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, work in batches and exercise caution with hot liquids.
05 - Reduce heat to low. Stir in heavy cream and grated sharp cheddar cheese, mixing continuously until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if desired.
06 - Ladle hot soup into bowls. Garnish with finely chopped fresh chives and additional grated cheddar cheese. Serve immediately with crusty bread.
# Expert Advice:
01 -
- The sharp cheddar cuts through the creaminess creating the perfect balance of rich and tangy flavors
- Its ready in under an hour but tastes like it simmered all day
- This soup freezes beautifully so you can always have comfort food on hand
02 -
- Never skip cleaning leeks properly since dirt hides between the layers slice them lengthwise and rinse thoroughly
- Add the cream and cheese at the very end or they may separate from the high heat
03 -
- Grate your own cheese from a block instead of buying pre shredded for smoother melting
- Use a Yukon Gold potato if you want a naturally buttery flavor without extra ingredients