Irish Cheddar Potato Soup (Printer-friendly)
Silky potato soup enriched with sharp Irish cheddar, sautéed vegetables, and cream. A warming classic that's naturally vegetarian.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 3 cloves garlic, minced
06 - 2.2 pounds Yukon Gold potatoes, peeled and diced
→ Liquids and Seasonings
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1 bay leaf
→ Cheese and Garnishes
14 - 7 ounces sharp Irish cheddar cheese, grated
15 - 2 tablespoons chopped fresh chives for garnish
16 - Crumbled cooked bacon, optional for garnish
# How To Make It:
01 - In a large soup pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, broth, salt, pepper, paprika, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are fork-tender.
04 - Remove the bay leaf. Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and puree, then return to the pot.
05 - Stir in milk and heavy cream. Simmer gently for 5 minutes.
06 - Remove from heat and gradually stir in grated cheddar until melted and smooth.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh chives and optional crumbled bacon.
# Expert Tips:
01 -
- The combination of sharp Irish cheddar and smoked paprika creates this incredible depth that store-bought soups can never achieve.
- You can adjust the consistency to your preference, leaving it chunky for a more rustic meal or blending it smooth when you need something more elegant.
02 -
- Never boil the soup after adding the cheese or youll end up with a grainy texture instead of that silky smoothness.
- The soup will continue to thicken as it cools, so if youre planning to reheat leftovers, you might need to add a splash of broth or milk.
03 -
- Grate the cheese yourself rather than using pre-shredded, as the anti-caking agents in packaged cheese can make your soup grainy.
- For an even richer flavor, roast the garlic instead of sautéing it, and swap one cup of broth with a good quality hard cider.