Irish Potato Leek Cheddar (Printable View)
Creamy blend of potatoes, leeks, and sharp cheddar for a comforting Irish dish.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 garlic cloves, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup heavy cream or half-and-half for lighter version
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon dried thyme
12 - 1 bay leaf
→ Finishing
13 - 1½ cups sharp cheddar cheese, grated plus extra for garnish
14 - 2 tablespoons chopped fresh chives or scallions for garnish
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 6–8 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, vegetable broth, salt, pepper, thyme, and bay leaf. Bring to boil, then reduce heat to simmer. Cover and cook 20–25 minutes until potatoes are very tender.
04 - Remove and discard the bay leaf from the pot.
05 - Using an immersion blender, purée soup directly in pot until smooth. Alternatively, transfer to blender in batches and return to pot.
06 - Stir in milk and cream. Heat gently over low heat without bringing to boil.
07 - Gradually add grated sharp cheddar, stirring constantly until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with extra cheddar and chives or scallions. Serve hot.
# Expert Advice:
01 -
- This soup bridges the gap between winter comfort and spring freshness, feeling substantial without weighing you down
- The sharp cheddar creates these incredible salty pockets throughout every spoonful, making each bite distinct from the last
- It comes together in under an hour but tastes like it simmered all day, earning you compliments you barely had to work for
02 -
- Leeks hide dirt between their layers, slice them lengthwise and swish them in a bowl of cold water before cooking
- The soup will thicken as it stands, thin it with a splash more broth or milk when reheating leftovers
- Add the cheese off the heat or at very low temperature, high heat makes dairy proteins seize and turn grainy
03 -
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting
- Room temperature cream incorporates more easily than cold, which can cause the cheese to separate when it hits the hot soup