Irish Potato Leek Cheddar

The first time I made this soup, it was snowing sideways and my kitchen was the only warm place in the world. I had a bag of leeks that needed using and some aging cheddar from the cheese shop downtown. Something about the way the leeks melted into the butter made the whole house smell like a cozy pub in Dublin. My roommate wandered in with a spoon before I even finished blending it.

Last March I made a double batch for a dinner party and ended up sending everyone home with containers. My friend Sarah texted me the next morning asking for the recipe because her husband kept talking about it. Thats when I knew this wasnt just soup, it was the kind of food that makes people feel taken care of.

Ingredients

• 3 large leeks: The white and light green parts bring a sweetness that regular onions just cant match, and cleaning them thoroughly is the secret to a silky texture
• 2 lbs Yukon Gold or Russet potatoes: Yukon Golds hold their shape better but Russets break down more for a creamier result, choose based on your texture preference
• 1 medium onion: Finely chopped so it virtually disappears into the soup, adding depth without any harsh bite
• 2 cloves garlic: Minced and added at the end so it blooms without burning, which would make the whole taste bitter
• 4 tbsp unsalted butter: This is where the richness starts, and using unsalted lets you control the seasoning perfectly
• 1 cup heavy cream: You can use half and half for a lighter version, but the cream makes it luxurious in a way that feels special
• 1 ½ cups sharp Irish cheddar: The sharpness matters because it creates a complex flavor profile that mild cheese just cannot deliver
• 5 cups vegetable stock: Good quality stock makes a difference here, and homemade will take this to another level entirely
• 1 tsp salt and ½ tsp black pepper: Start with this amount and adjust at the end, remembering the cheddar will add some saltiness
• Fresh chives or parsley: The bright green color and fresh flavor wake up the whole bowl right before serving

Instructions

Melt and soften:

Melt the butter in a large soup pot over medium heat, then add the leeks and onion, sautéing for 6 to 8 minutes until theyre softened and translucent but not browned

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it, being careful not to let it brown or it will turn bitter

Build the base:

Add the diced potatoes along with the salt, black pepper, and white pepper if using, then stir everything together so the potatoes get coated in the butter

Simmer:

Pour in the vegetable stock and bring it to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes until the potatoes are completely tender when pierced with a fork

Blend:

Remove the pot from heat and use an immersion blender to puree the soup until smooth, or work in batches using a regular blender while being extremely careful with hot liquids

Add the cream and cheese:

Return the soup to low heat, stir in the heavy cream and 1 cup of the grated cheddar, then keep stirring gently until the cheese melts and the soup becomes perfectly creamy

Finish and serve:

Taste the soup and adjust the seasoning if needed, then serve hot in bowls topped with the remaining cheddar and a sprinkle of fresh chives or parsley

Save

This soup became my go to comfort food during a particularly difficult winter. Something about the process of chopping vegetables, stirring the pot, and watching everything transform into something golden and warm felt like therapy. My sister now requests it every time she visits, saying it tastes like home even though she grew up three hundred miles away.

Making It Your Way

Sometimes I leave half the soup unblended for texture, especially when serving it with crusty bread. The chunks of potato make it feel more rustic and substantial, like something a farmhouse cook would have made generations ago. You can also add a diced carrot with the leeks for subtle sweetness and color.

The Perfect Bread Pairing

Irish soda bread is the traditional partner, but any crusty bread will work beautifully. I like to toast thick slices and rub them with garlic while they are still hot. The way the bread soaks up the creamy broth might be the best part of the whole meal.

Make Ahead Wisdom

This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. The flavors have time to marry and deepen, developing a richness that you cannot achieve when serving immediately.

• Cool the soup completely before refrigerating, and never put hot soup directly into the fridge or it will affect other foods
• Store the soup without the cream and cheese added, then reheat and stir them in when you are ready to serve for the freshest taste
• If the soup seems too thick after refrigerating, thin it with a splash of stock or water rather than adding more cream

Save

There is something deeply satisfying about transforming simple ingredients into something that feels like a warm embrace. This soup has been my answer to cold days, bad news, and Tuesday nights that needed saving.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal due to their creamy texture when cooked and blended.

→ Can I make this without dairy?

Substitute heavy cream with plant-based alternatives and use dairy-free cheese options to keep a similar creamy texture.

→ How do I achieve the right soup consistency?

Simmer until the potatoes are very tender, then blend fully or partially depending on your preferred texture.

→ What herbs complement this flavor?

Fresh chives or parsley add a mild, fresh finish that brightens the richness of the dish.

→ Is it possible to prepare this ahead of time?

Yes, it can be made in advance and gently reheated, stirring well to restore its creamy texture before serving.