Irish Cheddar Cheese
A rich and creamy potato soup made extraordinary with the sharp, tangy flavor of authentic Irish cheddar. This comforting bowl is a perfect taste of Ireland, ready in under an hour and ideal for a chilly day.
For 4 servings
8 steps. 30 minutes total.
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat
- a.Add the chopped onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
- 2
Step 2
- a.Stir in the minced garlic and cook for about 1 minute more, until it becomes fragrant. Be careful not to let it burn.
- 3
Sprinkle the all-purpose flour over the vegetables
- a.Stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture, called a roux, will thicken the soup.
- 4
Step 4
- a.Gradually pour in the chicken broth while whisking continuously to prevent lumps. Once all the broth is incorporated, bring the mixture to a gentle simmer.
- 5
Add the cubed potatoes to the pot
- a.Return to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 6
Reduce the heat to low
- a.For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can mash some potatoes against the side of the pot with a spoon.
- 7
Slowly stir in the room-temperature heavy cream
- a.Then, remove the pot from the heat or keep it on the lowest possible setting. Add the shredded Irish cheddar cheese in small handfuls, stirring until each addition is fully melted before adding the next. Do not allow the soup to boil.
- 8
Season with salt and freshly ground black pepper to your liking
- a.Ladle the hot soup into bowls and garnish generously with fresh chives before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest, creamiest soup, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
- 2Do not boil the soup after adding the cream or cheese. High heat can cause the dairy to curdle and separate.
- 3Using room-temperature heavy cream helps prevent the soup from curdling when it's added.
- 4For a chunkier soup, mash only a few of the potatoes. For a completely smooth soup, blend until your desired consistency is reached, being careful when blending hot liquids.
- 5Yukon Gold potatoes are a great alternative to Russets and will yield a slightly creamier, buttery texture.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring frequently.
Adapt it for your goals.
Vegetarian
Substitute the chicken broth with a quality vegetable broth to make the soup vegetarian. Ensure your Irish cheddar is made with vegetarian rennet.
Irish Beer Cheese SoupIrish Beer Cheese Soup
For a deeper, more complex flavor, add 1/2 cup of an Irish stout (like Guinness) along with the chicken broth in step 4.
Loaded Potato SoupLoaded Potato Soup
Serve the soup topped with crispy crumbled bacon, a dollop of sour cream, and extra shredded cheddar for a 'loaded' version.
Leek & Potato VariationLeek & Potato Variation
Replace the yellow onion with 2 medium leeks (white and light green parts only, well-cleaned and sliced) for a classic Irish flavor combination.
Why this is on our healthy list.
Rich in Calcium
The significant amount of Irish cheddar cheese and heavy cream makes this soup a good source of calcium, which is essential for strong bones and teeth.
Provides Sustained Energy
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy to keep you feeling full and fueled.
Source of Vitamin A
Carrots contribute a healthy dose of Vitamin A (from beta-carotene), an important nutrient for maintaining good vision, immune function, and skin health.
Contains Protein
The cheese in this soup provides a good amount of protein, which is vital for building and repairing tissues, including muscle.
Frequently asked questions
A 1.5-cup serving of this Irish Cheddar Potato Soup contains approximately 550-650 calories, primarily from the cheese, heavy cream, and potatoes. The exact number can vary based on the specific ingredients used.