Irish Cheddar Potato Chives (Printable version)

Creamy blend of potatoes, sharp cheddar, and fresh chives, perfect for chilly evenings.

# 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
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
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
14 - 2 tablespoons fresh chives, finely chopped

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic, diced celery, and carrot. Continue cooking for 3 minutes until fragrant and vegetables begin to soften.
03 - Add diced potatoes to the pot. Season with sea salt, black pepper, and smoked paprika, tossing to coat evenly.
04 - Pour in broth and bring to a boil. Reduce heat to low and simmer uncovered for 20–25 minutes until potatoes are completely tender and easily pierced with a fork.
05 - Remove from heat. Use an immersion blender to partially purée the soup, leaving some potato chunks for texture. Alternatively, blend half the soup in a countertop blender and return to pot.
06 - Stir in whole milk and heavy cream. Return to low heat and warm gently, being careful not to boil the mixture.
07 - Add grated Irish cheddar in batches, stirring constantly until fully melted and smooth. Ensure each addition is incorporated before adding more cheese.
08 - Stir in chopped fresh chives. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle hot soup into bowls. Garnish with additional fresh chives and extra grated cheddar if desired. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The sharp cheddar cuts through the creaminess creating perfect balance
  • Leftovers actually taste better the next day if they last that long
02 -
  • Never boil the soup after adding the dairy or it will separate and become grainy
  • Grating your own cheese makes a huge difference because pre shredded cheese has anti caking agents that prevent smooth melting
  • Let the cheese come to room temperature before adding it for faster and more even melting
03 -
  • Cut your potatoes into evenly sized cubes so they all cook at the same rate
  • If the soup seems too thick after adding the cheese add more warm broth a little at a time

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