Irish Potato Leek Cheddar

The first time I made this soup was during a particularly brutal February when my radiator had died and I was convinced spring would never come. I'd bought too many leeks at the farmers market, the kind with mud still clinging to them, and decided potato soup was the only logical solution. That afternoon, my kitchen smelled like butter and onions, and I ate the entire pot standing up in my slippers. Something about the way sharp cheddar cuts through the creaminess made everything feel temporarily alright.

Last winter my sister came over feeling the kind of tired that only three kids and a full-time job can produce. I made a double batch of this soup while she complained about her boss at the kitchen table. We ate with crusty bread from the bakery down the street, and she didnt say much after the first bowl. She asked for the recipe before she even put on her coat to leave.

Ingredients

• 3 large russet potatoes: These break down beautifully and create that silky texture youre after, plus they hold up to blending without turning gluey
• 2 large leeks: White and light green parts only, cleaned thoroughly because nothing ruins a cozy soup like gritty sand
• 1 medium yellow onion: This builds the foundational flavor base, so dont rush the sauté
• 2 cloves garlic: Minced fresh, because jarred garlic has a weird sweetness that doesnt belong here
• 2 tablespoons fresh chives: Chopped, plus extra for garnish because that pop of green matters more than you think
• 3 tablespoons unsalted butter: This is where the soup starts, so use the good stuff
• 1 cup Irish cheddar cheese: Grated it yourself, because pre-shredded cheese is coated in stuff that keeps it from melting properly
• 1 cup whole milk: Room temperature if you can remember to set it out
• 1/2 cup heavy cream: This is what makes it feel like a hug from the inside
• 4 cups vegetable broth: Low sodium is best so you can control the salt yourself
• 1 teaspoon salt: Plus more to taste, because potatoes really soak it up
• 1/2 teaspoon ground black pepper: Freshly cracked makes a difference you can actually taste
• 1/4 teaspoon ground nutmeg: Optional, but it adds this subtle warmth that people cant quite put their finger on

Instructions

Build your flavor foundation:

Melt the butter in a large pot over medium heat, then add the leeks, onion, and garlic. Let them soften for 5 to 6 minutes until they're fragrant and translucent, but resist the urge to brown them.

Give the potatoes a head start:

Toss in the diced potatoes and cook for 2 to 3 minutes, stirring occasionally so they dont stick.

Let it simmer:

Pour in the vegetable broth along with the salt, pepper, and nutmeg if you're using it. Bring everything to a boil, then reduce heat and let it simmer uncovered for 20 to 25 minutes until the potatoes are completely tender.

Make it creamy:

Remove the pot from heat and use an immersion blender to transform it into something velvety smooth. If you're using a countertop blender, work in batches and be careful with hot liquid.

Add the dairy:

Stir in the milk and cream, then add the grated cheddar. Heat everything gently, stirring until the cheese melts completely and the soup becomes luxuriously smooth.

Season and serve:

Taste and adjust the seasoning if it needs more salt or pepper. Serve hot with fresh chives scattered on top and maybe some extra cheddar if you're feeling indulgent.

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My friend Mike swore he hated potato soup until I made this for him after he moved into his first apartment. He called me two weeks later asking if he needed to sauté the onions first or if he could throw everything in raw, which I took as a compliment. Now he makes it every Sunday during football season and sends me pictures of his own variations.

Making It Your Own

Sometimes I swap half the russets for Yukon Gold potatoes when I want a slightly buttery flavor without adding more dairy. Once I used a mix of sharp cheddar and gruyère because that's what I had in the cheese drawer, and honestly, it was extraordinary. The soup tolerated my experimentation beautifully.

The Bread Situation

You really need something to dunk in this soup, and not just any bread will do. A dense sourdough or hearty brown bread holds up better than something fluffy and white. I learned this the hard way when my ciabatta dissolved into the soup like a sad crouton.

Freezing and Make-Ahead Tips

This soup freezes surprisingly well if you leave out the final dairy addition. I like to make a double batch, freeze half without the milk and cream, then finish it with fresh dairy when I reheat. It's saved me on more than one desperate weeknight.

• Cool the soup completely before freezing to prevent ice crystals
• Thaw overnight in the fridge rather than on the counter
• Add the cheese and cream last, after reheating, for the best texture

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There's something profoundly satisfying about a soup that feels this luxurious but comes together with such humble ingredients. I hope it brings you as much comfort on cold nights as it has brought me.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture, which blends smoothly and thickens the base.

→ Can I use other cheeses instead of Irish cheddar?

Sharp white cheddar or aged gouda can be great alternatives, adding a similar depth and creaminess.

→ How do I achieve a smooth texture?

Use an immersion blender or countertop blender to puree until velvety and smooth, blending in batches if needed.

→ Are the leeks cooked before mixing?

Yes, leeks are gently sautéed with onion and garlic to develop a fragrant base before simmering with potatoes.

→ What can I serve alongside?

Sourdough or brown bread pairs wonderfully, complementing the creamy and rich flavors.