Irish Potato Leek Cheddar (Printable version)

Comforting blend of potatoes, leeks, and Irish cheddar in a creamy, savory soup.

# 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 for garnish

# How to Prepare:

01 - Melt butter in large pot over medium heat. Add leeks and onion; cook 6–8 minutes until soft but not browned, stirring occasionally.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, sea salt, black pepper, and white pepper. Toss to coat evenly.
04 - Pour in vegetable broth. Bring to boil, then reduce heat and simmer uncovered 20–25 minutes until potatoes are tender.
05 - Remove from heat. Blend with immersion blender until smooth, or leave slightly chunky if preferred.
06 - Stir in heavy cream and half the grated cheddar. Warm gently over low heat until cheese melts completely.
07 - Taste and adjust seasoning. Ladle into bowls, top with remaining cheddar and fresh chives.

# Expert advice:

01 -
  • The way sharp cheddar cuts through the creaminess creates this perfect balance that keeps you coming back for just one more spoonful
  • It comes together in under an hour but tastes like it simmered all day
  • This is the kind of soup that somehow tastes even better the next day, if you can manage to save any
02 -
  • Never blend hot soup with the lid completely secure if you're using a countertop blender—the steam buildup can blow the top right off
  • The soup will thicken as it sits, so thin it with a splash of broth or cream when reheating leftovers
  • White pepper leaves black flecks in your soup, which is why traditional recipes call for it
03 -
  • Clean leeks by slicing them lengthwise and swishing them in cold water—dirt loves to hide in those layers
  • Grate your own cheese instead of buying pre-shredded, which has anti-caking agents that prevent smooth melting

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