Irish potato soup cheddar chives (Printable)

Creamy Irish soup featuring tender potatoes, sharp cheddar, and fresh chives for a warm, satisfying meal.

# What You Need:

→ 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 Cook:

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 the potatoes.
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 soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend 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 -
  • Its the kind of soup that hugs you back from the inside out
  • The cheddar creates these incredible velvety ribbons throughout every bite
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Dont boil the soup after adding dairy or it might separate and nobody wants that disappointment
  • Grating your own cheese makes a huge difference since pre-shredded has anti-caking agents that prevent smooth melting
  • Potatoes continue to absorb liquid as they sit so your leftovers will be thicker
03 -
  • Cut your potatoes into evenly sized pieces so they finish cooking at the same time
  • Let the soup sit for 10 minutes before serving to let flavors really marry

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