Irish Potato Cheddar Chives (Printable)
Creamy potato soup with sharp cheddar and fresh chives, ideal for cozy meals on cold days.
# 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
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 fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, carrot, and celery to the pot. Sauté for 4–5 minutes, stirring occasionally to coat with butter.
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 puree until completely smooth, or leave some texture by blending partially. Alternatively, transfer to a standard blender in batches.
06 - Return soup to low heat. Stir in milk and grated cheddar cheese, stirring constantly until fully melted and incorporated. Do not let the soup boil.
07 - Add 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 -
- It comes together in under an hour with ingredients you probably already have
- The texture is incredibly velvety without needing any fancy techniques
- Leftovers actually taste better the next day, if they last that long
02 -
- Never let the soup boil after adding the cheese or it may separate and become grainy
- Grate the cheese yourself instead of using pre shredded cheese, which contains anti caking agents that prevent smooth melting
- If the soup is too thick, add more broth or milk a little at a time until it reaches your desired consistency
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and finish at the same time
- Taste your broth before adding salt, as some brands are much saltier than others