Irish Potato Leek Cheddar (Printable)

Creamy mix of potatoes, leeks, and Irish cheddar for a rich, comforting dish perfect for any season.

# What You'll Need:

→ Vegetables

01 - 3 large russet potatoes, peeled and diced
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh chives, chopped (plus extra for garnish)

→ Dairy

06 - 3 tablespoons unsalted butter
07 - 1 cup Irish cheddar cheese, grated
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Pantry

10 - 4 cups vegetable broth
11 - 1 teaspoon salt (plus more to taste)
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Sauté for 5–6 minutes until soft and fragrant, taking care not to brown.
02 - Add diced potatoes to the pot and cook for 2–3 minutes, stirring occasionally to coat with butter.
03 - Pour in vegetable broth, salt, pepper, and nutmeg if using. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are completely tender.
04 - Remove pot from heat. Using an immersion blender, purée soup until smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in milk and heavy cream, then add grated Irish cheddar. Heat gently over low heat, stirring continuously until cheese is fully melted and soup is velvety.
06 - Taste soup and adjust salt and pepper as needed. Serve hot in bowls, garnished with fresh chives and additional cheddar if desired.

# Expert Advice:

01 -
  • The combination of sharp cheddar and sweet leeks creates this incredible depth of flavor that feels like a hug in a bowl.
  • It comes together in under an hour but tastes like it simmered all day.
  • The texture is impossibly velvety without needing any fancy techniques.
02 -
  • Leeks can hide a surprising amount of dirt between their layers, so slice them lengthwise and rinse thoroughly under cold water before cooking.
  • If you prefer some texture, blend only half the soup and stir it back into the rest.
  • The soup will thicken as it sits, so you may need to splash in a little more milk or broth when reheating leftovers.
03 -
  • Grate your own cheese instead of buying pre shredded for the smoothest melt.
  • Let the soup cool slightly before blending to avoid splatters.
  • Room temperature dairy incorporates more easily than cold straight from the fridge.

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