Irish Potato Leek Cheddar (Printable)

Creamy blend of potatoes, leeks, and Irish cheddar with a rich, savory finish.

# What You'll 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 Staples

10 - 4 cups vegetable broth
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg

# Directions:

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 lightly coat and begin softening.
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. Blend soup with immersion blender until completely smooth and creamy, or blend in batches using a countertop blender.
05 - Return to low heat. Stir in milk and cream, then gradually add grated cheddar. Heat gently, stirring constantly until cheese is fully melted and incorporated.
06 - Taste and adjust salt and pepper as needed. Serve immediately in warmed bowls, garnished with fresh chives and additional cheddar if desired.

# Expert Tips:

01 -
  • The way sharp Irish cheddar melts into the creamy base creates this incredible velvety texture that coats your spoon like a warm hug
  • It comes together in under an hour but tastes like it simmered all day, perfect for those nights when you want comfort without the effort
02 -
  • Leeks are notorious for hiding dirt between their layers, slice them lengthwise first and swish them around in a bowl of cold water before cooking
  • Add the cheese off the heat or at very low temperature, high heat can cause dairy to separate and give you a grainy disappointing texture
03 -
  • Use a box grater for your cheese instead of a food processor so it melts more evenly and quickly into the hot soup
  • If you only have pre shredded cheese, toss it with a teaspoon of cornstarch before adding to help it incorporate smoothly

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