Irish Potato Leek Cheddar (Printable Version)

Creamy soup with tender potatoes, sweet leeks, and melted Irish cheddar for comforting warmth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 3 medium Yukon Gold potatoes, peeled and diced (approximately 1.1 lbs)
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock
06 - 1 cup whole milk

→ Cheese & Seasonings

07 - 1 cup grated Irish cheddar cheese, plus extra for garnish (approximately 3.5 oz)
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground white pepper (optional)
11 - 1/4 teaspoon freshly grated nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives

# Directions:

01 - Melt the butter in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and translucent, taking care not to brown them.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the diced Yukon Gold potatoes to the pot. Cook for 2 minutes, stirring occasionally to coat them in the butter and leek mixture.
04 - Pour in the vegetable stock and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 20–25 minutes, until the potatoes are completely tender when pierced with a fork.
05 - Remove the pot from heat. Use an immersion blender to purée the soup until completely smooth, or leave some texture if you prefer a heartier consistency. If using a countertop blender, work in batches and exercise caution when blending hot liquids.
06 - Return the pot to low heat. Stir in the whole milk and grated Irish cheddar. Cook gently, stirring constantly, until the cheese is fully melted and the soup is heated through. Avoid boiling to prevent separating.
07 - Taste and adjust seasoning with sea salt, black pepper, and optional white pepper and nutmeg as desired. The soup should be well-seasoned but not overly salty since the cheddar adds its own salinity.
08 - Ladle the hot soup into warmed bowls. Garnish generously with additional grated Irish cheddar and fresh chopped chives. Serve immediately while hot.

# Expert Tips:

01 -
  • The Irish cheddar creates this velvety richness that feels indulgent but somehow still light and comforting
  • It comes together in under an hour but tastes like something that simmered all day
02 -
  • Do not let the soup boil after adding the cheese or it may separate and become grainy
  • Leeks can hide dirt between their layers, so slice them lengthwise and rinse thoroughly before cooking
03 -
  • Use an immersion blender right in the pot for easy cleanup
  • Grate your own cheese instead of buying pre grated for better melting

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