Irish Cheddar Potato Soup (Printable)
A creamy, comforting soup featuring tender potatoes, sharp Irish cheddar, and aromatic vegetables.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 3 cloves garlic, minced
06 - 2.2 pounds Yukon Gold potatoes, peeled and diced
→ Liquids & Seasonings
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
09 - 0.5 cup heavy cream
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.25 teaspoon smoked paprika
13 - 1 bay leaf
→ Cheese & Garnishes
14 - 7 ounces sharp Irish cheddar cheese, grated
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon, optional for garnish
# How To Cook:
01 - In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, broth, salt, pepper, paprika, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are fork-tender.
04 - Remove bay leaf. Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to pot.
05 - Stir in milk and heavy cream. Simmer gently for 5 minutes.
06 - Remove from heat and gradually stir in grated cheddar until melted and smooth.
07 - Taste soup and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh chives and optional crumbled bacon.
# Expert Tips:
01 -
- This soup has this incredible way of transforming humble ingredients into something that tastes ridiculously luxurious without any fancy techniques.
- You can easily adjust the thickness by blending more or fewer potatoes, making it either a hearty meal or elegant first course depending on your mood.
02 -
- Adding the cheese while the soup is boiling will cause it to separate and become stringy instead of creamy, a mistake I made twice before learning to always remove the pot from heat first.
- Grating the cheese yourself instead of using pre-shredded makes a world of difference, as packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly.
03 -
- Warming your bowls in a low oven before serving keeps the soup hot all the way to the last spoonful, a restaurant trick that elevates the entire experience.
- If you dont have an immersion blender, a potato masher works surprisingly well, creating a more rustic texture that some of my guests actually prefer to the smoother version.