Irish Potato Cheddar Chives (Printable Version)
A comforting creamy Irish soup with tender potatoes, sharp cheddar, and fresh chives, perfect for chilly days.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 lbs Yukon Gold potatoes, peeled and diced
05 - 1 large carrot, peeled and diced
06 - 2 stalks celery, diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Cheddar & Seasonings
09 - 1½ cups sharp cheddar cheese, grated
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground white pepper
13 - ¼ teaspoon dried thyme
→ Garnish
14 - 2 tablespoons fresh chives, finely chopped
# How to Make:
01 - Melt butter in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 1 minute until fragrant.
02 - Add potatoes, carrot, and celery. Sauté 4–5 minutes, stirring occasionally, to develop flavor.
03 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer 15–20 minutes until potatoes are fork-tender.
04 - Use immersion blender to purée until smooth, or leave some chunks for texture if preferred.
05 - Stir in milk and cheddar cheese over low heat. Cook, stirring constantly, until cheese melts and soup becomes creamy. Do not boil.
06 - Season with salt, black pepper, white pepper, and thyme. Adjust to taste. Ladle into bowls and garnish with fresh chives and extra cheddar.
# Expert Tips:
01 -
- It comes together in under an hour with ingredients you probably already have
- The texture is velvety and luxurious without needing heavy cream
- Leftovers taste even better the next day, if they last that long
02 -
- Never let the soup boil after adding cheese or it will separate into an oily mess
- Grate your own cheese instead of buying pre-shredded for smoother melting
- Room temperature milk incorporates better than cold milk straight from the fridge
03 -
- Cut your potatoes into evenly sized cubes so they cook at the same rate
- Make this up to 3 days ahead but add the cheese and milk when reheating