Irish Potato Leek Soup (Printable version)
Smooth blend of potatoes, leeks, and sharp cheddar for a rich, comforting Irish dish.
# 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 (gluten-free if needed)
→ Seasonings
09 - 1 teaspoon salt (plus more to taste)
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground white pepper (optional)
12 - 1/4 teaspoon dried thyme
→ Garnish
13 - 2 tablespoons fresh chives, finely chopped (optional)
14 - Extra grated cheddar (optional)
# How to Prepare:
01 - In a large pot, melt the butter over medium heat. Add the leeks and onion, sautéing for 5–7 minutes until softened but not browned.
02 - Stir in the garlic, cooking for 1 minute until fragrant.
03 - Add the diced potatoes, vegetable broth, salt, black pepper, white pepper (if using), and thyme. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are very tender.
04 - Use an immersion blender to puree the soup until smooth, or blend in batches in a blender (take care with hot liquids).
05 - Reduce heat to low. Stir in the heavy cream and sharp cheddar cheese, mixing until melted and the soup is creamy. Adjust seasoning with additional salt and pepper if needed.
06 - Ladle into bowls. Garnish with chopped chives and extra cheddar if desired. Serve hot.
# Expert advice:
01 -
- The sharp cheddar creates this incredible velvety richness that feels indulgent without being heavy
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Hot soup expands wildly in blenders so always leave that steam vent open or let it cool slightly first
- Grating your own cheese makes a huge difference since pre shredded cheese has anti caking agents that prevent smooth melting
03 -
- Clean leeks thoroughly by slicing them lengthwise and rinsing between layers to remove any hidden grit
- Add the cheese off the heat to prevent separating or becoming grainy