Irish Potato Cheddar Chives

The rain was coming down in sheets last Tuesday, that kind of persistent gray drizzle that makes you want to stay inside forever. I found three Yukon Gold potatoes rolling around in the crisper drawer and a block of cheddar that needed using. Within an hour, the whole house smelled like butter and thyme, and I remembered why soup is basically a hug in a bowl.

My sister dropped by unexpectedly while I was simmering the pot, shivering from her walk in the cold. She stood by the stove, spoon in hand, and declared it the best thing she'd eaten all month. Sometimes the simplest meals are the ones that stick in your memory longest.

Ingredients

• 2 tbsp unsalted butter: Butter gives the soup a richer base than oil, and browning it slightly before adding vegetables adds a nutty depth
• 1 medium yellow onion, finely chopped: Yellow onions become sweeter and milder when cooked, providing the aromatic foundation
• 2 cloves garlic, minced: Add this after the onions have softened so it does not burn and become bitter
• 900 g (2 lbs) Yukon Gold potatoes, peeled and diced: Yukon Golds have a naturally buttery flavor and creamy texture that russets cannot match
• 1 large carrot, peeled and diced: This adds subtle sweetness and color without overpowering the potato flavor
• 2 stalks celery, diced: Celery provides a bright, herbal note that balances the richness of the cheese
• 1 L (4 cups) vegetable or chicken broth: Use low sodium broth so you can control the salt level yourself
• 240 ml (1 cup) whole milk: Whole milk creates a silky texture without making the soup too heavy
• 150 g (1½ cups) sharp cheddar cheese, grated: Sharp cheddar has more flavor, so you can use less while still getting a big impact
• 1 tsp salt, or to taste: Potatoes need salt to bring out their natural sweetness
• ½ tsp freshly ground black pepper: Black pepper adds a gentle heat that cuts through the creaminess
• ¼ tsp ground white pepper (optional): White pepper provides background warmth without visible specks
• ¼ tsp dried thyme: Thyme pairs beautifully with both potatoes and cheddar
• 2 tbsp fresh chives, finely chopped: Chives add a fresh onion flavor and bright pop of green color

Instructions

Melt the butter and soften the aromatics:

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it turns translucent and fragrant.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Watch carefully so it does not brown or burn.

Sauté the vegetables:

Add the diced potatoes, carrot, and celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.

Simmer the soup:

Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are fork tender.

Blend to your preferred texture:

Use an immersion blender to puree the soup until completely smooth, or leave some chunks for a rustic texture. Be careful with hot soup if using a standard blender.

Add the dairy and cheese:

Stir in the milk and grated cheddar cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy and heated through. Do not let the soup boil at this stage.

Season the soup:

Add the salt, black pepper, white pepper if using, and dried thyme. Taste the soup and adjust the seasoning as needed.

Serve and garnish:

Ladle the hot soup into bowls and sprinkle with fresh chopped chives and extra shredded cheddar if desired.

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My neighbor texted me the next day asking for the recipe because her husband kept talking about it. There is something deeply satisfying about making food that lingers in someone's mind long after the bowls are empty.

Making It Your Own

Sometimes I swap in smoked cheddar or Irish Dubliner cheese for a completely different flavor profile. The smokiness adds a whole new dimension that makes the soup feel special without any extra work.

Texture Variations

I have found that leaving some potato chunks instead of blending completely makes the soup feel more substantial. On days when I want something ultra silky, I blend it until it is smooth and finish it with a splash of cream.

Serving Suggestions

This soup pairs beautifully with crusty bread, crackers, or a simple green salad with vinaigrette. For a heartier meal, top with crispy bacon bits or serve alongside a grilled cheese sandwich.

• Let the soup rest for 5 minutes off the heat before serving to allow flavors to meld
• Warm your bowls in the oven for a few minutes to keep the soup hotter longer
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

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Soup weather always comes back around, and this recipe will be waiting in your back pocket. Wishing you many cozy bowls on chilly days ahead.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes offer a tender texture and creamy finish that blends well with the soup’s flavors.

→ Can I substitute the cheddar cheese?

Yes, smoked cheddar or Irish Dubliner cheese provide flavorful alternatives, adding depth and richness.

→ How can I adjust the texture of the soup?

Use an immersion blender to blend fully for a smooth texture, or blend partially to retain chunks for added bite.

→ What broth types can I use?

Vegetable broth keeps the dish vegetarian, while chicken broth adds savory notes for a non-vegetarian version.

→ How should I season the soup?

Salt, freshly ground black pepper, white pepper, and a touch of dried thyme balance and enhance the flavors effectively.