Irish Potato Leek Cheddar (Printable)

Comforting blend of potatoes, leeks, and sharp cheddar with creamy texture and fresh herbs.

# Ingredient List:

→ 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
12 - 2 tbsp chopped fresh chives or parsley, for garnish

# Directions:

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 in countertop blender exercising caution with hot liquids.
06 - Return soup to low heat. Stir in heavy cream and 1 cup grated cheddar. Gently stir until cheese melts completely and soup achieves creamy consistency. Adjust seasoning as needed.
07 - Serve hot, garnished with remaining cheddar and fresh chives or parsley.

# Expert Tips:

01 -
  • The way sharp Irish cheddar melts into the silky base creates this incredibly rich depth you cant get from cream alone
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Hot soup expands violently in blenders, so always remove the center cap and cover with a folded kitchen towel if blending in batches
  • Adding the cheese at the very end prevents it from separating and becoming grainy
03 -
  • Clean leeks by slicing them lengthwise and swishing them in a bowl of cold water to remove hidden grit
  • Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting

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