Rustic Irish Potato Soup with Cheddar and Corned Beef
Warm up with this comforting Rustic Irish Potato Soup, merging the rich flavors of creamy potatoes, sharp Irish cheddar, and tender corned beef. The combination of sautéed leeks, onions, and carrots adds depth to each spoonful, while the melted cheese provides a luscious creaminess that envelops the hearty potatoes. Whether served as a starter or a main dish, this soup is sure to become a beloved favorite at your dinner table. Adjust the cheese to your taste and enjoy this authentic Irish-inspired dish any day of the week!
N/A
Servings
416
Calories
14
Ingredients
Ingredients
unsalted butter
1/4 cup (melted)
leeks
2 small (trimmed, chopped, and washed)
yellow onion
1 large (chopped)
carrot
1 (peeled and chopped)
garlic clove
1 (minced)
all-purpose flour
1/2 cup (sprinkled into the sauté)
organic chicken broth
6 cups (for cooking)
baking potatoes
3 lbs (peeled and cut into 1/2 inch cubes)
sharp cheddar cheese
1 lb (shredded)
salt
1/3 teaspoon (to taste)
black pepper
1/4 teaspoon (freshly ground, to taste)
heavy cream
1 cup (or half and half)
lean corned beef
1/4 lb (thinly sliced and chopped)
fresh chives
3 tablespoons (finely chopped)
Instructions
1
In a large saucepan, melt the unsalted butter over medium-high heat. Add the chopped leeks, yellow onion, carrot, and minced garlic. Sauté the mixture, stirring occasionally, until the vegetables are glossy and beginning to soften, about 5 minutes.
2
Continuing to stir, sprinkle the all-purpose flour into the pan to create a roux, and cook for another 2 minutes until lightly golden.
3
Gradually pour in the organic chicken broth while stirring continuously. Add the potato cubes and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer, partially covering the pot. Cook for about 15 minutes, or until the potatoes are tender and easy to pierce with a fork.
4
In a large heatproof mixing bowl, place the shredded sharp cheddar cheese. Carefully ladle about a quarter of the hot soup liquid into the bowl, stirring with a sturdy wooden spoon until the cheese has completely melted and is well incorporated.
5
Pour the melted cheese mixture back into the saucepan with the soup. Stir well to combine thoroughly.
6
Slowly add the heavy cream to the soup, stirring continuously. Season with salt and freshly ground black pepper to taste. Heat the soup gently until it is nearly boiling, then turn off the heat.
7
Taste and adjust seasoning if necessary before ladling generous portions into heated bowls. Garnish with chopped corned beef and finely chopped chives or scallions. Serve immediately and enjoy the hearty warmth!
Nutrition Information
25g
Fat
37g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Irish Potato Soup with Cheddar and Corned Beef?
It is a comforting soup made with creamy potatoes, sharp Irish cheddar, and tender corned beef garnish, flavored with leeks, onions, and garlic.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you should adjust the amount of added salt later in the recipe to avoid over-seasoning.
How do I prepare the leeks for this soup?
The leeks should be trimmed, chopped, and washed thoroughly to remove any sand or grit before being sautéed.
What type of onion is recommended?
A large yellow onion is recommended for its sweet and savory flavor profile when sautéed.
Do I need to peel the carrot?
Yes, the recipe suggests peeling and chopping the carrot before adding it to the vegetable mixture.
How many garlic cloves should I use?
The recipe calls for one minced garlic clove to add depth to the base of the soup.
What is the purpose of the all-purpose flour?
The flour is sprinkled over the sautéed vegetables to create a roux, which acts as a thickening agent for the broth.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute organic chicken broth with vegetable broth if you prefer a different flavor or a vegetarian base.
What kind of potatoes are best for this recipe?
Baking potatoes, such as Russets, are ideal because they soften well and contribute to the hearty texture of the soup.
How should the potatoes be cut?
Potatoes should be peeled and cut into 1/2 inch cubes to ensure they cook evenly and are bite-sized.
How long do the potatoes need to simmer?
The potatoes should simmer for about 15 minutes, or until they are tender and easily pierced with a fork.
Why melt the cheddar cheese in a separate bowl first?
Melting the cheese with a portion of hot liquid before adding it back to the pot prevents the cheese from clumping and ensures a smooth, creamy texture.
What kind of cheddar cheese is best?
Sharp cheddar cheese is recommended for its robust flavor, which stands up well against the hearty potatoes and corned beef.
Can I use half and half instead of heavy cream?
Yes, half and half can be used as a substitute for heavy cream, though the resulting soup will be slightly less rich.
How do I season the soup?
Season with salt and freshly ground black pepper to taste after the cheese and cream have been incorporated.
When do I add the corned beef?
The chopped corned beef is added as a garnish just before serving rather than being cooked in the broth.
How should the corned beef be prepared?
Use lean corned beef that is thinly sliced and then chopped into small pieces for the garnish.
What is the best garnish for this soup?
In addition to corned beef, finely chopped fresh chives or scallions add a bright color and sharp flavor to the dish.
How many calories are in one serving?
Each serving contains approximately 416 calories.
How much fat is in this recipe?
There are 25 grams of fat per serving.
What is the protein content of the soup?
This soup provides 15 grams of protein per serving.
How many grams of carbohydrates are in a serving?
There are 37 grams of carbohydrates per serving.
Is this soup suitable for a gluten-free diet?
Not as written, because it uses all-purpose flour. However, you can substitute a gluten-free flour blend to make it gluten-free.
How can I make this soup vegetarian?
To make it vegetarian, use vegetable broth and omit the corned beef garnish.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days.
Can I freeze Irish Potato Soup?
Freezing is not recommended as the texture of the potatoes and the cream-based broth may separate or become grainy upon thawing.
How do I reheat the soup?
Reheat gently on the stovetop over medium-low heat, stirring frequently to maintain the creamy consistency.
Can I add more vegetables to this soup?
Yes, vegetables like celery or parsnips can be added during the sauté step for additional flavor and nutrition.
What should I serve with this soup?
It pairs beautifully with crusty bread, Irish soda bread, or a simple side salad.
Can I use pre-shredded cheese?
While you can use pre-shredded cheese, freshly shredded cheese melts much more smoothly because it lacks anti-caking agents.