Irish Potato Leek Cheddar (Printable View)

Creamy soup featuring tender potatoes, sweet leeks, and rich Irish cheddar cheese for cozy meals.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 3 medium Yukon Gold potatoes, peeled and diced (about 1.1 lbs)
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock
06 - 1 cup whole milk

→ Cheese & Seasonings

07 - 1 cup grated Irish cheddar cheese, plus extra for garnish (about 3.5 oz)
08 - 1 teaspoon sea salt (or to taste)
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground white pepper (optional)
11 - 1/4 teaspoon freshly grated nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives

# How-To Steps:

01 - In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5–7 minutes until soft but not browned.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
04 - Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until the potatoes are tender.
05 - Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or leave some texture if preferred. (Alternatively, blend in batches in a countertop blender—use caution with hot liquids.)
06 - Return the pot to low heat. Stir in the milk and grated cheddar. Cook gently, stirring, until the cheese is melted and the soup is heated through. Do not boil.
07 - Season with salt, black pepper, and optional white pepper and nutmeg to taste. Ladle into bowls. Garnish with extra cheddar and chopped chives.

# Expert Advice:

01 -
  • The cheese melts into this silky, velvety texture that makes you want to curl up on the couch and stay there indefinitely
  • It comes together in under an hour but tastes like something that simmered all day
  • Leftovers, if they even exist, reheat beautifully for next-day lunches
02 -
  • I once boiled the soup after adding the cheese and the dairy separated into these sad little floaty bits, so keep it gentle and low heat
  • Leeks can be incredibly sandy, so slice them lengthwise first and swish them around in a bowl of cold water to get all the grit out
03 -
  • White pepper adds a subtle heat without the visible black specks, if you care about presentation
  • The soup actually tastes better the next day after the flavors have had time to really meld together

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