Creamy Irish Cheddar Potato Soup
A cozy, comforting soup featuring sharp Irish cheddar and tender potatoes, perfect for chilly days. This easy recipe balances creamy texture with bold cheese flavor in just under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Irish
Ingredients
Scale
- 2 lbs (900g) russet potatoes, peeled and diced
- 4 tbsp (55g) unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups (960ml) chicken or vegetable broth
- 1 cup (240ml) whole milk
- 8 oz (225g) sharp Irish cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme
- Optional garnishes: chopped chives, crispy bacon bits, sour cream, green onions
Instructions
- Peel and dice the russet potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves. Shred the sharp Irish cheddar cheese if not pre-shredded.
- Melt 4 tablespoons of unsalted butter over medium heat in a large soup pot or Dutch oven. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown the garlic.
- Add the diced potatoes, broth, and chopped thyme to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove the pot from heat. Using an immersion blender, pulse the soup until mostly smooth but still with some potato chunks for texture. If using a regular blender, carefully blend in batches and return soup to the pot.
- Stir in 1 cup of whole milk and the shredded Irish cheddar cheese. Return the pot to low heat and stir gently until the cheese melts into the soup. Season with salt and freshly ground black pepper to taste. Heat until warm but do not boil.
Notes
Do not boil the soup after adding cheese to prevent clumping. Partial blending keeps some potato chunks for texture. Taste and adjust seasoning frequently, especially after adding cheese. Add extra milk or broth if soup is too thick. Use vegetable broth for vegetarian version. Freshly shredded cheese melts better than pre-shredded.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 12
Keywords: Irish cheddar, potato soup, creamy soup, comfort food, easy soup recipe, cheesy soup, cozy soup