Irish Cheddar Potato (Printable)
Creamy, comforting potatoes and sharp Irish cheddar with aromatic vegetables. Ideal for chilly evenings or cozy gatherings.
# 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 pot, melt the butter over medium heat. Add the chopped onion, diced celery, and diced carrots. Sauté for 5–6 minutes until the vegetables have softened.
02 - Stir in the minced garlic and cook for an additional minute until it becomes fragrant.
03 - Add the diced potatoes, broth, salt, pepper, paprika, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.
04 - Carefully remove and discard the bay leaf. Use an immersion blender to partially blend the soup directly in the pot, or transfer approximately half of the soup to a standard blender, puree until desired consistency, and then return it to the pot. This technique leaves some potato chunks for texture.
05 - Stir in the whole milk and heavy cream. Simmer gently for 5 minutes, ensuring the soup does not come to a full boil after the dairy has been added.
06 - Remove the pot from the heat. Gradually stir in the grated Irish cheddar cheese until it is completely melted and the soup is smooth and creamy.
07 - Taste the soup and adjust the seasoning as needed with additional salt and pepper to achieve optimal flavor.
08 - Ladle the hot soup into individual bowls. Garnish generously with fresh chives and, if desired, crumbled cooked bacon before serving.
# Expert Advice:
01 -
- It's a comforting hug in a bowl, perfect for those days when you need a little extra warmth.
- The sharp, tangy Irish cheddar truly elevates humble potatoes into something extraordinary.
02 -
- Over-blending is a real danger; leaving some potato chunks ensures a satisfying texture and avoids a gluey consistency.
- Always remove the soup from the heat before adding the cheese to prevent it from seizing or becoming stringy.
03 -
- Always grate your own cheese from a block; pre-shredded varieties often contain anti-caking agents that can make your soup grainy.
- For an extra layer of flavor, toast your smoked paprika lightly in the pot with the garlic for about 30 seconds before adding liquids.