Hearty Potato Soup With Irish Cheddar and Corned Beef

"You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen."
photo by Linky photo by Linky
photo by Linky
Ready In:




  • In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
  • Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
  • Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
  • Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

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  1. I made this soup for lunch today, since I had all the ingredients out of the fridge from breakfast anyway. This is a great way to use up left over corned beef and veggies from St. Patty's Day. I did not have leeks or scallions on hand, which probably would have increased the overall flavor. I did not have organic chicken broth, but I used low sodium. I think the only mistake I made was not to buy fresh cheese at the deli counter and grate it myself. I used the prepackaged, shredded kind, which kind of gave it a waxy texture, but still tasted good. Next time (I make corned beef 6x a year) I will make it with all the correct ingredients, especially using "real" cheese. Thank you for a very good recipe. Made for PRMR - Spring 2013
  2. This was sooo good! The store here had 2 leeks (not bunches, just individual leeks) for $2.79 EACH. Needless to say, I omitted the leek and chopped up some scallion instead. I did not use quite as much potato or cheese as called for and it still came out great. Thanks!



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