Irish Potato Cheddar Chives (Printable)
Creamy Irish potato soup with cheddar and fresh chives, ideal for easy, comforting meals.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 pounds Yukon Gold potatoes, peeled and diced
05 - 1 large carrot, peeled and diced
06 - 2 stalks celery, diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Cheddar & Seasonings
09 - 1½ cups sharp cheddar cheese, grated
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground white pepper
13 - ¼ teaspoon dried thyme
→ Garnish
14 - 2 tablespoons fresh chives, finely chopped
15 - Extra sharp cheddar cheese for serving
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add diced potatoes, carrot, and celery to the pot. Sauté for 4–5 minutes, stirring occasionally to coat with butter and aromatics.
04 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
05 - Use an immersion blender to purée until smooth and creamy, or leave some texture by partially blending.
06 - Stir in whole milk and grated cheddar cheese over low heat. Cook gently, stirring constantly, until cheese is fully melted and incorporated. Do not allow to boil.
07 - Season with salt, black pepper, white pepper, and dried thyme. Adjust seasoning to taste. Ladle into bowls and top with fresh chives and additional cheddar cheese.
# Expert Tips:
01 -
- The way sharp cheddar melts into the broth creates this incredible silky texture that feels fancy but takes almost no effort
- It's one of those rare soups that actually tastes better the next day, making it perfect for lazy meal prep
02 -
- Never let the soup boil after adding the cheese or it can separate and turn grainy, which I learned the hard way during a dinner party
- Grating your own cheese from a block makes a huge difference in how smoothly it melts into the hot soup
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
- Taste your soup before adding salt since both the broth and cheese contribute significant saltiness