Irish Potato Cheddar Chives (Printable)
A creamy blend of potatoes, cheddar cheese, and chives with comforting Irish flavors.
# 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 - Additional sharp cheddar cheese for serving
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook 3–4 minutes until translucent, stirring frequently.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to brown.
03 - Add diced potatoes, carrot, and celery to the pot. Sauté 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 15–20 minutes until potatoes are fork-tender.
05 - Use an immersion blender to purée until completely smooth, or blend partially if you prefer a chunkier texture.
06 - Stir in milk and grated cheddar cheese. Cook over low heat, stirring constantly, until cheese melts and soup becomes creamy. Do not allow to boil.
07 - Season with salt, black pepper, white pepper, and dried thyme. Adjust to taste. Ladle into bowls and top with fresh chives and extra cheddar cheese.
# Expert Tips:
01 -
- Its the kind of soup that makes you cancel plans just so you can stay home with another bowl
- The sharp cheddar cuts through the creaminess perfectly so every bite feels balanced not heavy
02 -
- Never let the soup boil after adding the dairy or it will separate and turn grainy
- Grating your own cheese makes a shocking difference in how smoothly it melts into the broth
03 -
- Cut your potatoes into evenly sized chunks so they all finish cooking at the same time
- Taste your broth before adding salt since some brands are much saltier than others