Irish Potato Cheddar Chives

The rain was hammering against my kitchen window last Tuesday, that steady Irish drizzle that somehow makes everything feel cozy indoors. I'd just come back from the farmers market with a bag of Yukon Gold potatoes, their dusty skins still smelling like earth, and I knew exactly what kind of afternoon it was going to be. Something about grey weather makes me crave soup the way some people crave coffee, and this cheddar number has been my go to for years now.

My roommate Sarah walked in midway through simmering, took one deep breath through the doorway, and immediately asked if there was enough for two. We ended up eating it standing at the counter with crusty bread, steam fogging up our glasses, neither of us bothering to move to the table because sometimes the best meals happen in stolen moments like that.

Ingredients

• 2 tbsp unsalted butter: Butter gives the soup its velvety base and I've learned that starting with cold butter cut into cubes helps it melt evenly without burning
• 1 medium yellow onion, finely chopped: The onion becomes the sweet backbone of the whole soup so take your time chopping it evenly
• 2 cloves garlic, minced: Fresh garlic matters here because it blooms in the hot butter and creates that aromatic first impression
• 900 g (2 lbs) Yukon Gold potatoes, peeled and diced: Yukon Golds are non negotiable for me because they break down beautifully and give the soup its natural creaminess without needing much flour
• 1 large carrot, peeled and diced: Carrots add a subtle sweetness that balances the sharp cheddar
• 2 stalks celery, diced: Celery provides that classic savory base note that makes the soup taste complete
• 1 L (4 cups) vegetable or chicken broth: Good quality broth makes or breaks this soup so taste your broth before adding it
• 240 ml (1 cup) whole milk: Whole milk creates the perfect silky consistency without making the soup too heavy
• 150 g (1½ cups) sharp cheddar cheese, grated, plus extra for garnish: Buy a block of cheddar and grate it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• 1 tsp salt, or to taste: Start with less since the cheese and broth both bring saltiness
• ½ tsp freshly ground black pepper: Freshly cracked pepper adds a warmth that ground pepper can't match
• ¼ tsp ground white pepper (optional): White pepper adds a gentle heat without visible specks if you're going for that restaurant style presentation
• ¼ tsp dried thyme: Thyme pairs beautifully with both potatoes and cheddar, tying everything together
• 2 tbsp fresh chives, finely chopped: Fresh chives add a mild onion flavor and bright pop of green that makes the bowl look finished

Instructions

Melt and soften the aromatics:

In a large pot, melt the butter over medium heat and add the onion, cooking for about 4 minutes until it turns translucent and fragrant

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell it, taking care not to let it brown or it'll turn bitter

Sauté the vegetables:

Add the diced potatoes, carrot, and celery to the pot and sauté for 5 minutes, stirring occasionally, to develop some flavor before the liquid goes in

Simmer the base:

Pour in the broth and bring everything to a boil, then reduce the heat, cover, and let it simmer gently for 20 minutes until the potatoes are completely tender when pierced with a fork

Blend to your preference:

Use an immersion blender to puree the soup until completely smooth, or leave some texture if you prefer a chunkier consistency

Add the creamy finish:

Stir in the milk and grated cheddar cheese over low heat, stirring constantly until the cheese is fully melted and the soup looks silky and smooth

Season and serve:

Add the salt, black pepper, white pepper, and thyme, then taste and adjust the seasoning before ladling into bowls and sprinkling with fresh chives and extra cheese

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This soup has become my default when friends are going through tough times because somehow cream and potatoes always feel like a hug in a bowl. Last month I dropped some off at my neighbor's place after her surgery, and she texted me two days later saying it was the first thing she'd actually wanted to eat.

Making It Your Own

I've discovered that swapping in smoked cheddar or Irish Dubliner cheese completely transforms the soup into something that feels like it came from a pub. The smokiness lingers beautifully and makes the whole house smell incredible while it simmers away.

Getting The Texture Right

The trickiest part is knowing when to stop blending, because I've definitely over blended and ended up with something that felt like wallpaper paste. Now I blend until it just looks smooth, leaving maybe 10 percent still chunky so it has some body.

Serving Suggestions

A warm slice of crusty bread is non negotiable for me because you need something to soak up every last drop. I also love crumbling crispy bacon on top when I'm not cooking for vegetarians because the salty crunch against the creamy soup is absolute perfection.

• Pair with a simple green salad dressed with vinaigrette to cut through the richness
• A hard cider or dry white wine balances the creaminess beautifully
• Leftovers reheat perfectly over gentle low heat, just add a splash of milk if it seems too thick

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There's something deeply satisfying about making soup that feels both humble and special all at once. I hope this becomes one of those recipes you turn to without even thinking about it.

Recipe Questions

→ What type of potatoes work best for this soup?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape while blending smoothly.

→ Can I use a different cheese instead of sharp cheddar?

Yes, try smoked cheddar or Irish Dubliner cheese for varied flavor profiles.

→ How can I make this dish vegetarian?

Use vegetable broth instead of chicken broth to keep it vegetarian-friendly without sacrificing flavor.

→ Is it possible to adjust the soup’s texture?

Yes, blend fully for a smooth texture or leave some potato chunks for added bite and variation.

→ What garnish enhances the flavor of this dish?

Freshly chopped chives add a mild onion flavor and a vibrant finish to the creamy base.