Irish Potato Leek Cheddar (Printable Version)
Creamy blend of potatoes, leeks, and sharp Irish cheddar delivering a rich, comforting taste.
# What You Need:
→ Vegetables
01 - 3 large russet potatoes, peeled and diced
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh chives, chopped
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 1 cup Irish cheddar cheese, grated
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Pantry
10 - 4 cups vegetable broth
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Sauté for 5–6 minutes until soft and fragrant, avoiding browning.
02 - Add diced potatoes to the pot and cook for 2–3 minutes, stirring occasionally to coat with butter and aromatics.
03 - Pour in vegetable broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are completely tender.
04 - Remove from heat. Purée using an immersion blender until smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in milk and heavy cream. Add grated cheddar cheese and heat gently, stirring constantly until cheese melts completely and soup achieves velvety consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh chives and extra cheddar if desired.
# Helpful Tips:
01 -
- The combination of sweet leeks and sharp Irish cheddar creates this incredible depth that regular potato soup just doesnt have
- It comes together in under an hour but tastes like it simmered all day
- Leftovers actually taste better the next day, if they last that long
02 -
- Leeks hide dirt between their layers, so slice them first then swish them around in a bowl of cold water
- Hot dairy can sometimes separate if you add it too quickly, so stir in the milk and cream off the heat
- The soup will thicken as it sits, so you might need to thin leftovers with a splash more broth or milk
03 -
- If you want some texture, blend just half the soup and mix it back with the chunky portion
- A splash of white wine added with the leeks adds brightness that cuts through all that richness