Irish Potato Leek Cheddar (Printable)
A creamy blend of potatoes, leeks, and cheddar creating a rich and comforting dish.
# What You’ll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 1 cup heavy cream
07 - 1 ½ cups sharp Irish cheddar cheese, grated
→ Stock & Liquids
08 - 5 cups vegetable stock
→ Seasonings
09 - 1 tsp salt, or to taste
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground white pepper (optional)
12 - 2 tbsp chopped fresh chives or parsley, for garnish
# How to Prepare:
01 - Melt butter in large soup pot over medium heat. Add leeks and onion, sauté 6–8 minutes until softened but not browned.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and white pepper. Stir to combine thoroughly.
04 - Pour in vegetable stock. Bring to boil, then reduce heat to low, cover, and simmer 20–25 minutes until potatoes are very tender.
05 - Remove from heat. Use immersion blender to blend until smooth, or blend in batches using countertop blender (exercise caution with hot liquids).
06 - Return soup to low heat. Stir in heavy cream and 1 cup grated cheddar. Gently stir until cheese melts and soup becomes creamy. Adjust seasoning as needed.
07 - Serve hot, garnished with remaining cheddar and fresh chives or parsley.
# Expert Advice:
01 -
- The sharp cheddar cuts through the creaminess in a way that keeps you coming back for just one more spoonful
- Its the kind of soup that fixes everything, whether youre fighting a cold or just fighting a long day
- The ingredients are humble and inexpensive but the result tastes like something you would order at a restaurant
02 -
- Hot soup expands violently in blenders, so either use an immersion blender or let the soup cool slightly before blending, and never fill a blender more than halfway
- Leeks hide dirt between their layers, so slice them lengthwise and rinse them thoroughly under cold water before cooking or your soup will be gritty
- Add the cream and cheese at the very end, because boiling cream can cause it to separate and ruin the silky texture
03 -
- Grate your own cheese instead of buying pre shredded, as the anti caking agents in packaged cheese can prevent it from melting smoothly
- White pepper is optional, but it provides the heat without the black specks that some people find visually unappealing in a light colored soup