Irish Potato Leek Soup (Printable version)
A creamy blend of tender potatoes, sweet leeks, and rich sharp cheddar for a comforting bowl.
# 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
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon dried thyme
12 - 1 bay leaf
→ Finishing
13 - 1½ cups sharp cheddar cheese, grated
14 - 2 tablespoons chopped fresh chives or scallions for garnish
# How to Prepare:
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 directly in the pot until completely smooth. Alternatively, transfer to a blender in batches and return to the pot.
06 - Stir in whole milk and heavy cream. Heat gently over low heat without bringing to a boil.
07 - Gradually add grated sharp cheddar while stirring constantly until fully melted and incorporated. Adjust seasoning as needed.
08 - Ladle hot soup into bowls and garnish with extra cheddar and fresh chives or scallions.
# Expert advice:
01 -
- The sharp cheddar creates this incredible velvety texture that coats your spoon and your soul
- It comes together faster than youd think, making it perfect for lastminute comfort food
- Leftovers taste even better the next day, if they last that long
02 -
- Cheese can separate if the soup is too hot when you add it, so keep the temperature gentle and patient
- An immersion blender saves you from transferring hot soup back and forth, which I learned after one disastrous mess
03 -
- Clean your leeks thoroughly by slicing them lengthwise and rinsing between the layers under cold water
- Grate your own cheese instead of buying pre shredded cheese, which contains anti caking agents that prevent smooth melting