Irish Potato Leek Cheddar

The rain was hammering against my kitchen window last Tuesday when I decided this soup was the only logical response to such a gloomy afternoon. Something about potatoes and leeks simmering together makes the whole house feel like a warm embrace. My grandmother would have said the weather demanded it, though she probably would have added more butter than I dare admit.

I first made this for my roommate who claimed she hated soup, specifically anything with leeks. She took one skeptical sip, eyes went wide, and proceeded to eat three bowls while sitting on the kitchen counter. That was four years ago and she still requests it every time the temperature drops below fifty degrees.

Ingredients

• 3 large russet potatoes: These break down beautifully and create that silky foundation you want, waxy potatoes just do not give you the same luxurious mouthfeel
• 2 large leeks: Only use the white and light green parts, the dark greens can be tough and bitter, and please clean them thoroughly because grit ruins everything
• 1 medium yellow onion: Provides that sweet aromatic base that bridges the gap between the earthy potatoes and bright leeks
• 2 cloves garlic: Minced fine so it melts into the vegetables without leaving harsh raw spots
• 2 tablespoons fresh chives: These add a fresh pop of onion flavor right at the end that cuts through all that richness
• 3 tablespoons unsalted butter: The foundation for sautéing your vegetables, do not even think about using oil here, butter is nonnegotiable
• 1 cup Irish cheddar cheese: Grated yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• 1 cup whole milk: Adds body without being overwhelmingly heavy
• 1/2 cup heavy cream: This is what transforms a simple potato soup into something restaurant worthy and luxurious
• 4 cups vegetable broth: Use a good quality one you actually enjoy drinking, it becomes the backbone of your final flavor
• 1 teaspoon salt: Start with this and adjust later, potatoes can handle a fair amount of seasoning
• 1/2 teaspoon ground black pepper: Freshly cracked makes a noticeable difference here
• 1/4 teaspoon ground nutmeg: Optional but adds this subtle warmth that makes people ask what your secret ingredient is

Instructions

Melt and aromatize:

In a large pot melt the butter over medium heat and add your leeks, onion, and garlic, sautéing for 5 to 6 minutes until everything is soft and fragrant but not browned, you want them translucent and sweet not caramelized

Add the potatoes:

Toss in your diced potatoes and cook for 2 to 3 minutes, stirring occasionally to let them start absorbing some of that buttery flavor

Simmer the base:

Pour in the vegetable broth along with your salt, pepper, and nutmeg if using, bring everything to a boil then reduce heat and simmer uncovered for 20 to 25 minutes until the potatoes are completely tender and practically falling apart

Blend it smooth:

Remove from heat and use an immersion blender to puree until completely silky, or work in batches with a countertop blender if that is what you have, just be careful with hot liquids

Add the dairy:

Stir in the milk and cream, then add your grated cheddar, heating gently and stirring constantly until the cheese melts completely and the soup becomes velvety and luxurious

Final adjustments:

Taste and add more salt or pepper if needed, then serve immediately with fresh chives scattered on top

Save

This recipe has become my go to for sick friends, new neighbors, and basically anyone who needs feeding. Something about hot cheesy soup feels more caring than almost anything else I can cook from my limited repertoire.

Making It Your Own

For a chunkier version that has more texture, blend only half the soup and stir it back into the unblended portion. The contrast between smooth and substantial is actually lovely and makes it feel more rustic.

Serving Suggestions

Crusty sourdough or dense brown bread is absolutely essential here, you need something substantial to drag through that creamy bowl. I also like to set out extra sharp cheddar for people to sprinkle on top if they want an extra kick.

Storage and Reheating

This soup actually tastes better the next day when the flavors have had time to really meld together. Store it in an airtight container for up to four days and reheat gently over low heat, adding a splash of milk if it has thickened too much.

• The soup will thicken considerably in the fridge, that is just the potatoes doing their thing
• Never boil it when reheating or you risk separating the dairy
• Freeze without the cheese added and stir it in when you reheat for the best texture

Save

There is nothing quite like standing over the stove with the steam rising up, tasting that first spoonful, and knowing you have created something that will make people feel safe and fed.

Recipe FAQs

→ Can I use a different cheese instead of Irish cheddar?

Yes, substituting with sharp white cheddar or a similar aged cheese works well, maintaining the savory richness.

→ How can I achieve a chunkier texture?

Blend only half of the mixture and combine it with the remaining diced vegetables for added texture.

→ Is there a lighter alternative to heavy cream?

Using half-and-half or whole milk reduces richness while keeping creaminess intact.

→ What bread pairs best with this soup?

Sourdough or hearty brown bread complements the creamy flavors and offers a satisfying contrast.

→ Can I prepare this soup in advance?

Yes, it can be refrigerated for up to 3 days and reheated gently to preserve texture and flavor.