Irish Cheddar Potato Chives (Printable)
Comforting creamy soup with tender potatoes, sharp Irish cheddar, and fresh chives, perfect for cold days.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 4 medium Yukon Gold potatoes, peeled and diced (approximately 1.5 pounds)
05 - 2 celery stalks, diced
06 - 1 large carrot, peeled and diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Dairy & Cheese
09 - 1 cup Irish cheddar cheese, grated (approximately 4 ounces)
10 - 1/2 cup heavy cream
→ Seasonings & Garnish
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
# How-to Steps:
01 - In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in the garlic, celery, and carrot. Cook for another 3 minutes until fragrant and vegetables begin to soften.
03 - Add the diced potatoes and season with salt, pepper, and smoked paprika if using. Stir to coat evenly.
04 - Pour in the broth, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove from heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a countertop blender and return to the pot.
06 - Stir in the milk and heavy cream. Return to low heat and warm gently, being careful not to boil.
07 - Add the grated cheddar in batches, stirring constantly until completely melted and smooth.
08 - Stir in the chopped chives. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle into bowls, garnish with extra chives and additional cheddar if desired. Serve hot with crusty bread.
# Expert Pointers:
01 -
- The sharp Irish cheddar creates this incredible velvety texture that feels like a hug in a bowl
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers actually taste better the next day if they last that long
02 -
- Never let the soup boil after adding the dairy or cheese or you will end up with a grainy separated texture
- Room temperature cheese incorporates more smoothly than cold cheese straight from the refrigerator
03 -
- Grate your own cheese instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
- Room temperature ingredients incorporate more easily into hot soup preventing that shocking temperature difference