Irish Potato Leek Cheddar (Printable Version)
Creamy Irish blend of potatoes and leeks with sharp cheddar, rich and comforting.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 garlic cloves, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup heavy cream or half-and-half
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon dried thyme
12 - 1 bay leaf
→ Finishing
13 - 1 1/2 cups sharp cheddar cheese, grated
14 - 2 tablespoons chopped fresh chives or scallions for garnish
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 6–8 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, vegetable broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer. Cover and cook for 20–25 minutes until potatoes are very tender.
04 - Remove and discard the bay leaf from the pot.
05 - Using an immersion blender, purée the soup in the pot until smooth. Alternatively, transfer to a blender in batches and return to the pot.
06 - Stir in milk and cream. Heat gently over low heat without boiling.
07 - Gradually add grated sharp cheddar, stirring constantly until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with extra cheddar and chives or scallions. Serve hot.
# Expert Tips:
01 -
- The sharp cheddar cuts through the creaminess in just the right way, making every spoonful feel luxurious without being heavy
- It comes together in under an hour but tastes like it simmered all day, perfect for last-minute comfort
02 -
- Clean leeks like you mean it—slice them lengthwise first, then swish them in a bowl of cold water to release all the grit hiding between layers
- Add cheese off the heat or at very low temperature to prevent separating, and grate it yourself for the smoothest melt
03 -
- Grate your own cheese instead of buying pre-shredded—those anti-caking agents prevent smooth melting
- Warm your bowls before serving to keep the soup hot longer, especially important on cold nights