Irish Potato Cheddar Chives

The first time I made this soup, it was snowing sideways and my kitchen was the only warm place in the world. I had just come back from a trip to Dublin where I ate potato soup in a tiny pub that felt like someone living room, the kind where strangers become friends over shared bowls of bread. That afternoon, I tried to recreate that feeling with whatever I had in my crisper drawer, not expecting much. But when that first spoonful hit my mouth, something happened it was like being wrapped in a wool blanket on a cold day.

Last winter my sister came over exhausted from work, and I served her this soup without saying much. She took one bite and started crying, then laughing, then told me she had forgotten what it felt like to be fed properly. We ended up sitting at the counter for two hours just talking while the bowls emptied. Food has this way of opening doors that nothing else can sometimes.

Ingredients

• Unsalted butter: Start with a good butter here because it builds the foundation of everything that follows
• Onion: Finely chopped so it practically disappears into the soup, leaving only sweetness behind
• Garlic: Freshly minced releases oils that dried garlic can never quite capture
• Russet potatoes: These break down beautifully and create that velvety texture you want in a potato soup
• Carrot: Adds a subtle sweetness that balances the sharp cheese perfectly
• Celery: Provides a gentle aromatic base that keeps the soup from feeling too heavy
• Vegetable or chicken broth: Use a good quality one because half the flavor lives in this liquid
• Whole milk: Brings a creamy richness without overwhelming the other flavors
• Sharp cheddar cheese: The sharpness matters here because mild cheese gets lost in the potatoes
• Heavy cream: Just enough to make the soup feel luxurious without crossing into dessert territory
• Salt and black pepper: Taste as you go because cheese adds its own saltiness
• Dried thyme: A whisper of herb that makes the soup taste like it simmered all day
• Fresh chives: Their mild onion flavor brightens every bowl like little green confetti

Instructions

Build the base:

Melt the butter in a large pot over medium heat until it foams slightly, then add the onion, garlic, carrot, and celery. Let them soften for 5 to 6 minutes until the kitchen starts smelling like comfort itself.

Add the potatoes:

Stir in the diced potatoes and thyme, letting them cook for 2 minutes so they start absorbing all those flavors from the bottom of the pot.

Simmer until tender:

Pour in the broth and bring everything to a bubble, then lower the heat and let it simmer uncovered for 20 to 25 minutes. You want the potatoes completely tender, barely holding themselves together.

Create the texture:

Use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or transfer half to a blender and return it smooth. This is where you decide what kind of soup you want today.

Add the creaminess:

Stir in the milk and heavy cream, keeping the heat gentle so nothing curdles or separates. Then add the shredded cheddar, stirring until melted and the soup turns silky smooth.

Season to perfection:

Taste and add salt and pepper as needed, remembering that the cheese has already done some of the work for you.

Finish with flourish:

Ladle into warmed bowls and scatter fresh chives and extra cheddar on top. Watch how people lean in when you set the bowls down.

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This recipe has become my go-to when someone needs feeding but I do not have the energy for anything complicated. Something about potatoes and cheese just says everything will be okay eventually. My neighbor texted me once at midnight asking for the recipe because her family would not stop talking about it.

Making It Your Own

Once you make this soup a few times, you will start adjusting things to match your mood. Some days I add more garlic because I am feeling bold. Other times I skip the cream entirely and it is still wonderful. Trust your instincts more than the recipe.

Serving Suggestions

A thick slice of crusty brown bread is almost nonnegotiable here, something sturdy enough to dunk without falling apart. I have also served it alongside a simple green salad with a bright vinaigrette to cut through all that richness. And if you are feeling particularly festive, a cold glass of Irish cider or ale does not hurt.

Storage and Make Ahead Tips

This soup keeps beautifully in the refrigerator for three to four days, actually developing deeper flavor as it sits. Freeze it without the cream and cheese added, then stir those in when you reheat. The texture stays much better that way.

• Reheat gently over low heat, stirring frequently
• Add a splash of milk if it has thickened too much overnight
• Never boil it after the dairy has been added

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There is something profoundly honest about potato soup that satisfies in a way fancy food never can. Make it for someone you love, or just for yourself on a quiet night when you need to remember what comfort tastes like.

Recipe Questions

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which breaks down smoothly and thickens the soup.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and makes the dish suitable for vegetarians if dairy is acceptable.

→ How can I achieve a creamy but chunky texture?

Use an immersion blender to partially blend the soup, leaving some potato chunks for texture.

→ What can I substitute for heavy cream?

Half-and-half or a plant-based cream alternative can be used to lighten the soup while maintaining creaminess.

→ Are there options to make this dish vegan?

To veganize, substitute butter with plant-based fats, use non-dairy milk and vegan cheese, and choose vegetable broth.