Irish Potato Cheddar Chives

The wind was howling against my kitchen window last February when I first made this soup. My apartment was freezing, and I had a bag of Yukon Gold potatoes staring at me from the counter. Something about the combination of sharp cheddar and potatoes just felt right for a gray afternoon.

My roommate walked in mid-simmer and literally stopped in her tracks. She said it smelled like the cozy pub we used to go to in college. We ended up eating it standing up at the counter because neither of us wanted to wait to set the table.

Ingredients

• Unsalted butter: Gives you control over the final salt level and creates a aromatic base for sautéing
• Yellow onion: Finely chopped so it melts into the soup without noticeable chunks
• Garlic: Add it after the onion starts softening to prevent burning
• Yukon Gold potatoes: These are non-negotiable for creamy texture, Russets can get gluey
• Carrot and celery: Provide subtle sweetness and depth that people taste but cannot identify
• Vegetable or chicken broth: Homemade is best but store-bought works perfectly fine
• Whole milk: Creates the silkiness without overwhelming the potato flavor
• Sharp cheddar cheese: The sharpness cuts through the creaminess for balance
• Fresh chives: Add them at the end for a bright pop of color and mild onion flavor

Instructions

Build your flavor base:

Melt butter in a large pot over medium heat and cook the onion until it turns translucent and soft, about 4 minutes.

Add the aromatics:

Stir in the garlic and cook just until fragrant, about 1 minute, being careful not to let it brown.

Soften the vegetables:

Add your diced potatoes, carrot, and celery, sautéing for 5 minutes to develop some sweetness before adding liquid.

Simmer to tenderness:

Pour in the broth and bring everything to a boil, then reduce heat and cover for 20 minutes until potatoes are fork-tender.

Choose your texture:

Use an immersion blender directly in the pot for silkiness, or mash slightly by hand if you prefer some potato chunks.

Add the creamy elements:

Stir in the milk and cheddar over low heat, stirring constantly until the cheese melts and the soup becomes velvety smooth.

Season to perfection:

Add salt, both peppers, and thyme, then taste and adjust—the cheddar already adds saltiness.

Finish with flair:

Ladle into warm bowls and shower with fresh chives and extra grated cheddar for that restaurant-style presentation.

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This soup has become my go-to when friends need comforting. Last month my neighbor was going through a tough breakup and I brought over a batch. She texted me two hours later saying it was the first time she had felt like eating all week.

Making It Your Own

Sometimes I swap half the milk for heavy cream when I want something indulgent for a dinner party. Irish Dubliner cheese adds a fantastic nutty sweetness that regular cheddar cannot match. My father-in-law loves it with crispy bacon crumbled on top, even though he usually claims to hate soup.

The Texture Secret

I accidentally discovered that leaving about a quarter of the potatoes unblended creates the most satisfying texture. You get creaminess but also substantial bites of tender potato. My immersion blender has become essential because transferring hot soup to a blender is messy and slightly dangerous.

Perfect Pairings

A crusty slice of soda bread is traditional for a reason, it soaks up every drop. A simple green salad with vinaigrette cuts through the richness. For a complete meal, serve alongside a grilled cheese sandwich made with extra sharp cheddar.

• Crisp apple slices make a surprisingly refreshing side
• A light beer or hard cider complements the cheesy notes
• Keep extra hot sauce on the table for heat lovers

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There is something profoundly grounding about a pot of potato soup bubbling away on the stove. It is the kind of food that makes a house feel like home.

Recipe Questions & Answers

→ What potatoes work best in this soup?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape while softening.

→ Can I use a different cheese?

Sharp cheddar provides character, but smoked cheddar or Irish Dubliner cheese offer flavorful alternatives.

→ How can I make the soup richer?

Substituting half the milk with heavy cream adds extra richness and a velvety mouthfeel.

→ Is blending necessary for texture?

Blending smooths the soup, but leaving some chunks creates a rustic, hearty feel—both are delicious options.

→ What garnishes enhance flavor?

Freshly chopped chives add a bright, oniony touch, while extra grated cheddar provides a savory finish.

→ Can this be made vegetarian?

Using vegetable broth keeps the dish vegetarian; otherwise, chicken broth adds a richer depth.