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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.
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for about 1 minute more, until it becomes fragrant. Be careful not to let it burn.
Sprinkle the all-purpose flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture, called a roux, will thicken the soup.
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.
Add the cubed potatoes to the pot. 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.
Reduce the heat to low. 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.
Slowly stir in the room-temperature heavy cream. 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.
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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.
This irish recipe takes 45 minutes to prepare and yields 4 servings. At 629.7 calories per serving with 15.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Season with salt and freshly ground black pepper to your liking. Ladle the hot soup into bowls and garnish generously with fresh chives before serving.
Substitute the chicken broth with a quality vegetable broth to make the soup vegetarian. Ensure your Irish cheddar is made with vegetarian rennet.
For a deeper, more complex flavor, add 1/2 cup of an Irish stout (like Guinness) along with the chicken broth in step 4.
Serve the soup topped with crispy crumbled bacon, a dollop of sour cream, and extra shredded cheddar for a 'loaded' version.
Replace the yellow onion with 2 medium leeks (white and light green parts only, well-cleaned and sliced) for a classic Irish flavor combination.
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.
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy to keep you feeling full and fueled.
Carrots contribute a healthy dose of Vitamin A (from beta-carotene), an important nutrient for maintaining good vision, immune function, and skin health.
The cheese in this soup provides a good amount of protein, which is vital for building and repairing tissues, including muscle.
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.
This soup is a rich and comforting dish, high in calories, fat, and sodium. While it provides calcium from dairy and vitamins from vegetables, it's best enjoyed in moderation as part of a balanced diet, especially on a cold day when you need a hearty meal.
Yes, absolutely. To make it vegetarian, simply replace the chicken broth with an equal amount of vegetable broth. Also, check the label on your Irish cheddar to ensure it is made with vegetarian rennet.
This usually happens for two reasons: 1) Using pre-shredded cheese, which has anti-caking agents that don't melt smoothly, or 2) Overheating the soup after adding the cream and cheese. Dairy can curdle or separate at high temperatures, so always add it over very low heat or off the heat entirely.
Freezing soups with potatoes and dairy can be tricky, as the texture can change upon thawing—potatoes can become mealy and the dairy may separate. If you must freeze it, cool it completely first. Thaw in the refrigerator and reheat very gently on the stovetop, whisking constantly to help re-emulsify the soup.
Russet potatoes are excellent because their high starch content helps to naturally thicken the soup as they cook and break down. For a creamier, more buttery flavor and a texture that holds its shape slightly better, Yukon Gold potatoes are a fantastic alternative.