Irish Potato Soup Cheddar Chives (Printable)

Creamy Irish-inspired soup featuring tender potatoes, sharp cheddar, and fresh chives, ideal for cold weather comfort.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 large russet potatoes (about 1.5 pounds), peeled and diced
05 - 1 medium carrot, peeled and diced
06 - 2 stalks celery, diced

→ Liquids

07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk

→ Dairy & Cheese

09 - 1 cup (about 4 ounces) sharp cheddar cheese, shredded
10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon dried thyme

→ Garnish

14 - 3 tablespoons fresh chives, finely chopped

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in diced potatoes and thyme. Cook for 2 minutes, stirring occasionally to coat.
03 - Pour in broth and bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes until potatoes are very tender.
04 - Use an immersion blender to partially blend, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to pot.
05 - Stir in milk and heavy cream. Heat gently without boiling, then add shredded cheddar. Stir until cheese is melted and soup is creamy.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chives and extra cheddar cheese.

# Expert Tips:

01 -
  • The cheese creates this incredible velvety texture that coats your spoon like a hug
  • You probably have everything in your fridge right now, making it perfect for those days when cooking feels like too much effort
02 -
  • Never let the soup boil after adding the dairy or the cheese can separate and turn grainy, which I discovered the first time I made this for a date and had to pretend that's how it's supposed to look
  • The soup continues thickening as it sits, so if you're making it ahead, thin it with a splash more milk or broth when reheating
03 -
  • Use a box grater for your cheese and pop it in the freezer for 15 minutes first to prevent it from clumping together as you grate
  • If you only have pre shredded cheese, toss it with a teaspoon of cornstarch before adding it to help it melt smoothly

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