Irish Cheddar Potato Soup

The first time I made Irish Cheddar Potato Soup was during an unexpected autumn storm that knocked out our power. With only the gas stove still working, I gathered potatoes and cheese by candlelight, determined to make something warm. The kitchen filled with the comforting aroma of buttery vegetables and sharp cheddar as rain lashed against the windows, creating this accidentally perfect moment.

Last winter, my neighbor had surgery and I brought over a thermos of this soup with some crusty bread. Two weeks later, her husband knocked on my door holding the empty container and a handwritten note requesting the recipe. They now make it every Sunday night and text me photos of their variations, which has become this unexpected friendship ritual I cherish.

Ingredients

• Yukon Gold potatoes: Their naturally buttery flavor and waxy texture create the perfect base that stays creamy even when partially mashed, unlike russets which can turn gluey.
• Irish cheddar cheese: The sharp, slightly grassy notes cut through the richness and transform this from basic potato soup into something memorable, so please splurge on the good stuff.
• Heavy cream: Just a half cup makes all the difference between a good soup and an exceptional one, adding a silky mouthfeel that keeps everyone coming back for seconds.
• Smoked paprika: This subtle background note adds complexity without overwhelming, and the smokiness enhances the cheese flavor in a way that feels almost magical.

Instructions

Start with the aromatics:

Melt the butter in your largest pot and add the onions, celery, and carrots, letting them slowly soften until they release their sweetness. Youll know theyre ready when the kitchen smells like comfort and the vegetables look slightly translucent.

Build the base:

Once you add the garlic and smell its fragrance bloom, toss in those diced potatoes along with broth and seasonings. The bay leaf might seem small, but it quietly infuses everything with depth as the potatoes simmer to tender perfection.

Create your texture:

This is where you get to decide your soups personality. I like leaving about half the potatoes in chunks while blending the rest, creating this perfect balance between smooth and hearty.

Enrich the soup:

When you pour in the milk and cream, the color transforms to this gorgeous pale gold. Let it gently simmer, not boil, so the dairy doesnt separate.

The cheese moment:

Heres my favorite part, when you remove the pot from heat and begin stirring in handfuls of that gorgeous sharp cheddar. Watch as it melts into ribbons, then disappears completely, leaving behind its incredible flavor.

Final touches:

Ladle into bowls and sprinkle with fresh chives, which add this perfect pop of color and fresh flavor. The optional bacon crumbles add a wonderful salty contrast if youre not keeping it vegetarian.

Save

One snowy evening, my usually picky nephew helped me make this soup, cautiously tasting as we went along. By the time we sat down to eat, hed proudly announced hed discovered his new favorite food. Now whenever he visits, he walks through the door already asking if we can make our potato soup, emphasizing our as if weve created something that belongs just to us.

Choosing the Perfect Potatoes

While Yukon Golds are my go-to for this recipe, Ive experimented with nearly every potato variety available. Red potatoes work beautifully for a more rustic version, while fingerlings create an almost velvety texture. The only ones to avoid are russets, which break down too much and can make the soup grainy rather than creamy.

Make-Ahead and Storage Tips

This soup actually improves overnight as the flavors meld together in the refrigerator. Ive learned to make it the day before company arrives, which not only tastes better but eliminates last-minute cooking stress. When reheating, do it slowly over medium-low heat, stirring occasionally to prevent the bottom from scorching.

Customizing Your Soup

Over years of making this recipe, Ive created countless variations based on whats in season or what friends prefer. Sometimes I add leeks instead of onions for a more delicate flavor profile, or stir in wilted spinach at the end for color and nutrition.

• For an elegant dinner party version, reserve some of the cheese and broil it on top of each bowl with a sprinkle of herbs.
• If serving to beer lovers, try adding a splash of Guinness to the broth for a deeper, maltier undertone that complements the cheddar beautifully.
• During summer months, cool the soup completely and serve it chilled with extra chives and a drizzle of good olive oil for a refreshing twist.

Save

This soup has traveled with me to potlucks, sick friends homes, and family gatherings, always bringing that same feeling of warmth and connection. Perhaps its magic isnt just in the ingredients, but in how it slows us down enough to savor both the meal and the moment.

Your Questions Answered

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare it completely, cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring occasionally and adding extra broth if needed to restore desired consistency.

→ What type of Irish cheddar works best?

Sharp or extra sharp Irish cheddar provides the most authentic flavor and bold taste. Brands like Kerrygold and Cashel Blue cheddar are excellent choices. Avoid mild varieties as they won't deliver the distinctive depth this soup requires.

→ How do I achieve the right texture?

Use an immersion blender to partially blend the soup directly in the pot, leaving visible potato chunks throughout. This creates a rustic, chunky-creamy texture. If you prefer a smoother consistency, blend more; for chunkier results, blend less.

→ Can I substitute the dairy components?

For a lighter version, use half-and-half instead of heavy cream, or increase milk proportion. For dairy-free, try unsweetened oat or cashew milk with a splash of nutritional yeast for cheesy depth. The soup will have less richness but remains delicious.

→ What vegetables work as substitutions?

Leeks add mild onion flavor beautifully. Parsnips or turnips offer earthy sweetness. Fennel provides subtle anise notes. Keep carrots and celery as your aromatics base, but feel free to experiment with vegetable additions for personal preference.

→ How do I prevent the cheese from becoming grainy?

Always remove the pot from heat before adding grated cheese. Stir gradually and gently until fully melted. High heat causes cheese proteins to clump, creating a grainy texture rather than smooth creaminess.