Irish Potato Leek Cheddar (Printable Version)
Comforting blend of potatoes, leeks, and sharp Irish cheddar for a rich, creamy dish.
# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, diced
03 - 4 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup sharp Irish cheddar cheese, grated
07 - 1/2 cup heavy cream
→ Liquids
08 - 4 cups low-sodium vegetable broth
→ Seasonings
09 - 1 teaspoon sea salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground white pepper
12 - 2 tablespoons chopped fresh chives
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion, and cook for 6–8 minutes, stirring occasionally, until soft but not browned.
02 - Add the garlic and cook for 1 more minute until fragrant.
03 - Stir in the potatoes, salt, black pepper, and white pepper.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until potatoes are tender.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth, or leave slightly chunky if desired.
06 - Stir in the heavy cream and half of the grated cheddar. Warm gently over low heat until the cheese melts.
07 - Taste and adjust seasoning if necessary. Ladle into bowls, sprinkle with the remaining cheddar and chopped chives.
# Expert Tips:
01 -
- Its the kind of soup that makes people pause mid conversation and ask whats in this
- The sharp cheddar cut through the cream in exactly the way I hoped it would
02 -
- Hot blended soup explodes out of regular blenders, so either let it cool slightly or hold that lid down tight
- Potatoes keep absorbing salt even after theyre cooked, so season lighter than you think you need to
03 -
- Clean leeks by slicing them first, then swishing them in a bowl of cold water to let the grit sink to the bottom
- Grate your own cheese instead of buying pre shredded, the anti caking coating makes it melt weirdly