Irish Potato Leek Cheddar (Printable Version)
Tender potatoes and leeks combine with sharp Irish cheddar for a rich, comforting bowl.
# What You Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 1 cup heavy cream
07 - 1 ½ cups sharp Irish cheddar cheese, grated
→ Stock & Liquids
08 - 5 cups vegetable stock
→ Seasonings
09 - 1 tsp salt, or to taste
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground white pepper
12 - 2 tbsp chopped fresh chives or parsley, for garnish
# How-To:
01 - Melt butter in large soup pot over medium heat. Add leeks and onion; sauté 6–8 minutes until softened but not browned.
02 - Stir in garlic; cook 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and white pepper; stir to combine.
04 - Pour in vegetable stock. Bring to boil, then reduce heat to low, cover, and simmer 20–25 minutes until potatoes are very tender.
05 - Remove from heat. Puree with immersion blender until smooth, or blend in batches in countertop blender using caution with hot liquids.
06 - Return soup to low heat. Stir in heavy cream and 1 cup grated cheddar; heat gently until cheese melts and soup is creamy. Adjust seasoning as needed.
07 - Ladle hot soup into bowls and garnish with remaining cheddar and fresh chives or parsley.
# Expert Hints:
01 -
- The humble combination of leeks and potatoes transforms into something velvety and luxurious
- Sharp Irish cheddar adds the perfect tangy contrast to the earthy vegetables
- Ready in under an hour but tastes like it simmered all day
02 -
- Leeks hide soil deep between their layers, so slice them lengthwise first and swish them in cold water
- Room temperature cream prevents the cheese from seizing when you add it to the hot soup
- Overblending can make potato gluey, so stop once smooth
03 -
- Grate cheese from a block instead of buying pre shredded for better melting
- Taste the soup before salting since cheddar brings its own saltiness