Irish Potato Leek Soup (Printable version)
Velvety blend of potatoes, leeks, and Irish cheddar cheese, perfect for chilly days.
# 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
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
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground white pepper
11 - 1/4 teaspoon freshly grated nutmeg
→ Garnish
12 - 2 tablespoons chopped fresh chives
# How to Prepare:
01 - Melt butter in a large pot over medium heat. Add leeks and sauté for 5–7 minutes until soft but not browned.
02 - Stir in garlic and cook for 1 minute until fragrant. Add diced potatoes and cook for 2 minutes, stirring occasionally.
03 - Pour in vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
04 - Remove from heat. Use immersion blender to purée until smooth, or leave some texture if preferred. Exercise caution when blending hot liquids.
05 - Return pot to low heat. Stir in milk and grated cheddar. Cook gently, stirring constantly, until cheese is melted and soup is heated through. Do not boil.
06 - Season with salt, black pepper, white pepper, and nutmeg to taste. Ladle into bowls and garnish with extra cheddar and chopped chives.
# Expert advice:
01 -
- The Irish cheddar melts into the creamiest most luxurious texture without any heavy cream needed
- It comes together in under an hour but tastes like it simmered all afternoon
- The recipe is forgiving enough for weeknight dinners but impressive enough for company
02 -
- Leeks hide dirt between their layers so slice them lengthwise first and rinse thoroughly under cold water
- Adding cheese to boiling soup can cause it to separate and turn grainy so always blend it in off the heat
03 -
- Warm your bowls before serving so the soup stays hot longer
- Grate your own cheese instead of buying pre shredded which melts poorly