Irish Potato Leek Cheddar

The first time I made this soup was during a particularly gray March when winter refused to loosen its grip. I needed something that felt like a warm blanket but still celebrated the imminent arrival of spring vegetables. The sharp cheddar was my own addition, a nod to the Irish pub tradition of finishing potato soup with something bold and lingering.

I served this at a small dinner party when my friend mentioned she was feeling homesick for Dublin. She took one bite and got quiet, then told me it tasted exactly like the soup her grandmother made before Sunday mass. Sometimes food does that, bypasses all the explaining and goes straight to memory.

Ingredients

• Unsalted butter: Butter carries the base flavors better than oil, and unsalted lets you control the seasoning precisely
• Leeks: Only use the white and light green parts, the dark green becomes tough and fibrous in soup
• Yellow onion: Sweet enough to complement the leeks without overpowering them
• Yukon Gold potatoes: These break down beautifully and add natural creaminess without the waxy texture of russets
• Garlic: Add this after the leeks soften so it does not burn and turn bitter
• Vegetable broth: Use a low sodium brand so the cheese does not make the soup too salty
• Whole milk and heavy cream: The combination creates richness without the heaviness of using all cream
• Salt and black pepper: Taste at the end, the cheese adds significant salt so adjust gradually
• Dried thyme and bay leaf: These add subtle herbal notes that tie everything together without screaming herbs
• Sharp cheddar cheese: Sharp cheese has more flavor per ounce, so you get maximum impact with less cheese melting into the soup
• Fresh chives: These add a mild onion freshness and bright pop of green against the pale soup

Instructions

Build the flavor foundation:

Melt the butter in your large pot over medium heat, then add the sliced leeks and diced onion. Let them soften gently for 6 to 8 minutes, stirring occasionally, until theyre translucent and fragrant but not taking on any color.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell it throughout the kitchen.

Simmer the vegetables:

Add the potatoes, vegetable broth, salt, pepper, thyme, and bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 20 to 25 minutes until the potatoes are completely tender and falling apart.

Remove the bay leaf:

Fish out the bay leaf and discard it before blending.

Create the smooth base:

Use your immersion blender directly in the pot to purée everything silky smooth, or work in batches with a countertop blender if you prefer.

Add the dairy:

Stir in the milk and cream, then heat gently over low heat. Do not let it boil once the dairy goes in or it may separate.

Melt in the cheddar:

Gradually add the grated sharp cheddar while stirring constantly. Let each handful melt completely before adding more, tasting and adjusting the seasoning as you go.

Serve and garnish:

Ladle the hot soup into bowls and top with extra cheddar and fresh chives. Bring it to the table while it is still steaming.

Save

This has become my go to when someone needs feeding but I do not have the energy for something complicated. It is the kind of soup that makes people linger at the table longer than they planned, bread dipped into the final dregs in their bowls.

Making It Your Own

A splash of Irish stout adds incredible depth, creating those malty notes that pair so naturally with sharp cheddar. If you want heat without overpowering the soup, a pinch of cayenne disappears into the background but warms you from the inside out.

The Bread Question

Crusty sourdough works beautifully for soaking up the creamy base, but traditional Irish soda bread feels right at home here. The slight sweetness of soda bread balances the sharp cheddar in a way that feels intentional, not accidental.

Getting Ahead

This soup actually tastes better the next day when the flavors have had time to marry. Make it up to the point before adding the dairy and cheese, let it cool completely, then refrigerate for up to three days. Finish with the milk, cream, and cheddar when you reheat it.

• Reheat gently over low heat, stirring frequently to prevent scorching on the bottom
• If the soup seems too thick after refrigeration, add more broth or milk until it reaches the right consistency
• The cheese will melt more easily if the soup is already warm before you add it

Save

There is something profoundly honest about a soup that relies on humble ingredients to deliver such comfort. This is the kind of cooking that reminds us why we bother feeding each other at all.

Recipe FAQs

→ What potatoes work best for this dish?

Yukon Gold potatoes are ideal due to their creamy texture and ability to break down smoothly when cooked.

→ Can I use different cheese instead of sharp cheddar?

Yes, cheeses like Gruyère or aged white cheddar can provide a similar rich, sharp flavor.

→ How do I get the soup smooth and creamy?

Blending the cooked vegetables with an immersion blender or countertop blender creates a smooth, velvety texture.

→ What adjustments are needed for a lighter version?

Substitute heavy cream with half-and-half or use extra milk to reduce richness.

→ Can this be made vegan-friendly?

Use plant-based butter, dairy-free milk or cream alternatives, and vegan cheese substitutes to adapt it.