Tag Archives: Cheddar cheese

Irish Potato Cheddar Soup


Four years ago (the last time I was in Ireland) I was almost three months pregnant with my oldest daughter. I was sicker than a dog. I could hardly eat a bite and survived most of the trip on cereal and toast. One afternoon, we headed to a local pub for a bite and I had the most amazing veggie soup I’d ever had. I was so thrilled to be able to keep something down and this soup hit the spot. I knew it had leeks and potatoes in it but I couldn’t figure out what else there was (because the person had blended it all together). I came across this recipe from Whole Foods and I must say, it’s better than the original I’ve been pining over for all these years!



Irish Potato Cheddar Soup

3TBS. Unsalted Butter

3  large leeks, white and light green parts only, chopped

2  pounds medium red potatoes, peeled and cut into 3/4-inch chunks

1 (48 ounce) box Chicken Broth

3  cups 2% milk

1 1/2  teaspoon fine sea salt

6   sprigs fresh thyme

1  pound asparagus, ends trimmed, thinly sliced into coins

2  cups (1/2 lb) grated Kilaree Cheddar, divided (I used Dubliner but really, anything will work).

Melt butter in a large pot over medium heat. Add leeks and cook, stirring often, until tender, 10 to 15 minutes. Add potatoes, broth, milk, salt and thyme; bring just to a boil, scraping up any browned bits. Reduce heat to medium-low, cover and simmer until potatoes are very tender, 20 to 25 minutes; discard thyme.

Working in batches, carefully purée soup in a blender until smooth (or use a hand blender), and then return to pot. (Note: I am more of the kind that likes having the nice chunks of asparagus and potatoes so I skipped this step). Return to a simmer, add asparagus and cook until just tender, 3 to 5 minutes. Remove from the heat, gently stir in 1 1/2 cups cheddar and ladle into bowls. Garnish with remaining cheddar and serve.

This recipe is AMAZING with some nice hot bread out of the oven.


Broccoli Cheddar Soup


I’m OBSESSED with soup. There is nothing better to me after a long day at work in 20 degree weather to come home and eat warm, home cooked soup. Extra points if I was able to make it in the crock pot. I absolutely love Panera’s Broccoli Cheddar Soup. I have pinned about 10 different recipes on Pinterest in the search for the perfect one. Here’s the recipe I made last night; originally from My Blessed Life.


Broccoli Cheddar Soup

  • 2 T. Butter, melted
  • 1 large onion, chopped
  • 1/2 c. butter, melted
  • 1/2 c. all-purpose flour
  • 4 c. half and half
  • 4 c. chicken broth
  • 1 lb. fresh broccoli
  • 2 cups, julienned carrots
  • salt and pepper, to taste
  • 1/2 t. nutmeg
  • 16 oz. sharp cheddar cheese, grated  (I only used 14oz. and it was super cheesy)

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crock pot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

It was amazing. Seriously. Nice and thick, great flavor and perfect with the fresh bread I had baked that morning. At first I didn’t blend it in the blender in the end (we love soup with nice chunks of veggies) but I will say as someone who HATES onions this had to be fixed because I took a chunk of onion and was done with that business. Not terribly difficult to make, and Rory loved it. High praise!