Irish Potato Soup Cheddar (Printable Version)
Creamy potato soup with sharp cheddar and fresh chives for a warm, comforting meal.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 large russet potatoes, peeled and diced
05 - 1 medium carrot, peeled and diced
06 - 2 stalks celery, diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Dairy & Cheese
09 - 1 cup sharp cheddar cheese, shredded
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon dried thyme
→ Garnish
14 - 3 tablespoons fresh chives, finely chopped
# How to Make:
01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in diced potatoes and thyme. Cook for 2 minutes, stirring occasionally to coat.
03 - Pour in broth and bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes until potatoes are very tender.
04 - Use immersion blender to partially blend, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and return to pot.
05 - Stir in milk and heavy cream. Heat gently without boiling. Add shredded cheddar cheese and stir until melted and soup is creamy.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chives and extra cheddar cheese.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon
- The sharp cheddar cuts through the creaminess without making it heavy
- Leftovers actually taste better the next day, if they last that long
02 -
- Never let the soup boil after adding dairy or it can separate and become grainy
- Grating your own cheese makes a huge difference since pre-shredded cheese contains anti-caking agents that prevent smooth melting
- The soup will continue to thicken as it sits, so if you're making it ahead, thin with a bit more broth when reheating
03 -
- Cut your potatoes into evenly sized cubes so they all cook at the same rate, preventing some from turning to mush while others remain firm
- Warm your milk and cream slightly before adding them to the hot soup to prevent shocking the dairy and causing separation