Irish Potato Leek Soup (Printable Version)

Creamy blend of potatoes, leeks, and sharp cheddar in a warming Irish-style soup.

# What You'll Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup heavy cream

→ Liquids

08 - 4 cups vegetable broth

→ Seasonings

09 - 1 teaspoon salt, plus additional to taste
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground white pepper
12 - 1/4 teaspoon dried thyme

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - Extra grated sharp cheddar cheese

# Directions:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion, cooking for 5-7 minutes until softened and translucent but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes, vegetable broth, salt, black pepper, white pepper, and dried thyme. Bring to a gentle boil, then reduce heat to low and simmer for 20-25 minutes until potatoes are completely tender.
04 - Use an immersion blender to puree until completely smooth. Alternatively, blend in batches using a countertop blender, venting carefully for hot liquids.
05 - Reduce heat to low. Stir in heavy cream and grated sharp cheddar, mixing continuously until cheese is fully melted and soup is creamy and well combined.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with chopped fresh chives and extra grated cheddar. Serve immediately while hot.

# Expert Tips:

01 -
  • The sharp cheddar creates this incredible depth that transforms ordinary potato soup into something restaurant worthy
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is velvety smooth without any fancy techniques or ingredients
02 -
  • Hot soup expands violently in blenders so never fill it more than half full and remove the center cap to let steam escape
  • Leeks hide dirt between their layers so slice them lengthwise and rinse really well under running water
  • The cheese will separate if you boil it after adding which is why you turn the heat down first
03 -
  • Grate your own cheese because pre shredded cheese has anti caking agents that prevent it from melting smoothly
  • Room temperature cream incorporates more easily than cold straight from the fridge

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