Irish Potato Cheddar Chives (Printable)
Comforting creamy soup blending tender potatoes with sharp cheddar and fresh chives for warmth.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 pounds Yukon Gold potatoes, peeled and diced
05 - 1 large carrot, peeled and diced
06 - 2 stalks celery, diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Cheddar & Seasonings
09 - 1½ cups sharp cheddar cheese, grated, plus extra for garnish
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground white pepper (optional)
13 - ¼ teaspoon dried thyme
→ Garnish
14 - 2 tablespoons fresh chives, finely chopped
# How To Cook:
01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add diced potatoes, carrot, and celery to the pot. Sauté for 4–5 minutes, stirring occasionally to coat with butter and begin softening.
04 - Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
05 - Use an immersion blender to purée the soup until completely smooth, or leave some chunks for texture if preferred.
06 - Stir in the milk and grated cheddar cheese. Cook over low heat, stirring constantly, until cheese is fully melted and soup is creamy. Do not allow to boil.
07 - Season with salt, black pepper, white pepper, and thyme. Adjust seasoning to taste. Ladle into bowls and garnish with fresh chives and additional cheddar if desired.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon
- The sharp cheddar adds an addictive richness that keeps everyone coming back for seconds
- Leftovers actually taste better the next day, if they last that long
02 -
- Never let the soup boil after adding the cheese or it will separate and become grainy
- Grating your own cheese makes a huge difference since pre-grated varieties contain anti-caking agents that prevent smooth melting
- The soup thickens as it sits, so you may need to add a splash more milk when reheating leftovers
03 -
- A splash of dry white wine added with the broth brightens the overall flavor profile
- For extra richness, swap half the milk for heavy cream but add it off the heat
- Crispy bacon bits on top create an irresistible salty crunch contrast