Irish Potato Soup Cheddar

The first time I made this potato soup was during a particularly brutal February when my apartment heating was fighting a losing battle against drafty windows. Something about potatoes bubbling away in butter just makes the whole kitchen feel warmer, even if your toes are still cold. I've since learned this soup works just as well in a cozy, well-insulated house, but there's still something magical about watching steam curl off the pot while rain lashes against the glass.

My roommate walked in during the blending phase once and asked if I was making mashed soup, which honestly isn't far off. But when I added that cheddar and the kitchen suddenly smelled like the best pub in Dublin, she stopped laughing and started grabbing bowls. Now it's our go-to whenever someone needs comfort food that doesn't require three hours of babysitting a stove.

Ingredients

• Unsalted butter: Gives you control over the salt levels and creates a fragrant base for sautéing the vegetables
• Medium onion: The foundation of flavor, finely chopped so it melts into the soup rather than staying in distinct pieces
• Garlic cloves: Two is perfect here, enough to add depth without overwhelming the potatoes
• Russet potatoes: Their high starch content creates that silky texture we're after, and they break down beautifully during cooking
• Carrot: Adds a subtle sweetness that balances the sharp cheddar, though it's optional if you prefer pure potato flavor
• Celery: Provides that classic aromatic background note that makes soups taste professionally made
• Vegetable or chicken broth: The liquid backbone, so choose one you'd happily drink on its own
• Whole milk: Adds body without making the soup too heavy or coating your mouth excessively
• Sharp cheddar cheese: The star of the show, use something aged enough to hold its own flavor in all that cream
• Heavy cream: That luxurious finish that transforms a humble potato soup into something worthy of a dinner party
• Salt and black pepper: Essential seasoning, but taste as you go since the cheese brings its own salt
• Dried thyme: Adds an earthy, herbal note that bridges the gap between vegetables and dairy
• Fresh chives: The final bright note that cuts through the richness and makes everything taste fresh

Instructions

Sauté the aromatics:

Melt butter in a large pot over medium heat, then add onion, garlic, carrot, and celery, cooking until softened and fragrant, about 5 to 6 minutes.

Add the potatoes:

Stir in the diced potatoes and thyme, letting them cook for 2 minutes while you occasionally stir to coat everything in butter.

Simmer the base:

Pour in the broth and bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until the potatoes are completely tender when pierced with a fork.

Blend for texture:

Use an immersion blender to partially blend the soup, leaving some chunks for texture, or transfer half to a blender, purée until smooth, and return to the pot.

Add the dairy:

Stir in the milk and heavy cream, heating gently without boiling, then add the shredded cheddar and stir until melted and the soup becomes creamy and velvety.

Season and serve:

Taste and adjust with salt and pepper as needed, then ladle into bowls and top with fresh chives and extra cheddar cheese.

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This soup became a tradition in our house during exam week in college. Something about standing at the stove, stirring and smelling that buttery onion mixture, was better than any stress relief technique they recommended at the health center. Now whenever friends come over feeling overwhelmed, I automatically start peeling potatoes.

Getting The Texture Right

I've made the mistake of blending everything into a completely smooth purée, and while it's still delicious, it loses something. Leaving some potato chunks creates a more interesting eating experience and reminds everyone this is made from real ingredients. If you're using a regular blender, work in batches and be careful with hot liquids, or just embrace the rustic texture and skip the blending entirely.

Cheese Selection Matters

Mild cheddar gets lost in all that cream, but an extra sharp variety can make the soup taste aggressively cheesy. I aim for something aged around a year, sharp enough to stand up to the potatoes but not so intense that it becomes the only flavor you can taste. The cheese should melt into the soup, not sit in stringy globs on your spoon.

Serving Suggestions

A crusty piece of brown bread is practically mandatory for soaking up every last drop from the bowl. If you're feeling indulgent, serve alongside a simple green salad with a bright vinaigrette to cut through the richness. For a heartier meal, a grilled cheese sandwich made with the same cheddar you used in the soup creates a beautiful harmony of flavors.

• Crusty bread or soda bread for dipping
• A light green salad with acidic dressing
• A cold pint if you're feeling particularly authentic

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There's something deeply satisfying about a soup that feels substantial without being heavy, comforting without putting you to sleep. This one hits that perfect sweet spot.

Recipe Questions & Answers

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and keeps the dish suitable for vegetarian preferences.

→ How do I get a creamy texture without making it too thick?

Blend part of the soup to keep some chunks for texture and stir in milk and cream gently without boiling.

→ What can I substitute for sharp cheddar cheese?

For a milder flavor, use mild cheddar or a similar semi-hard cheese, keeping the melting quality in mind.

→ How long should the potatoes be cooked before blending?

Simmer potatoes until very tender, about 20 to 25 minutes, ensuring easy blending and a smooth finish.

→ Can this dish be made vegan-friendly?

Yes, by swapping butter, dairy milk, and cheese with plant-based alternatives and using vegetable broth.

→ What herbs enhance the flavor of this potato dish?

Fresh chives and dried thyme add fragrant, savory notes that complement the creaminess and cheddar taste.