Ingredients for Hearty Potato Soup With Irish Cheddar And Corned Beef
- Unsalted Butter
- 1 cup chopped leeks
- Yellow Onion
- 1/2 cup chopped carrots
- Garlic Clove
- All Purpose Flour
- 6 cups chicken broth
- Baking Potatoes
- Sharp Cheddar Cheese
- salt to taste
- Fresh Ground Black Pepper
- 1/2 cup heavy cream
- 1/2 cup chopped corned beef
- Fresh Chives
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How to Make Hearty Potato Soup With Irish Cheddar And Corned Beef
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat.
- Add 1 cup chopped leeks, 1/2 cup chopped onion, 1/2 cup chopped carrots, and 2 cloves minced garlic.
- Sauté the vegetables, stirring occasionally, until glossy and softened (about 5 minutes).
- Sprinkle in 2 tablespoons of all-purpose flour and stir continuously.
- Gradually whisk in 6 cups of chicken broth.
- Add 2 pounds of peeled and cubed potatoes.
- Bring to a boil, then reduce heat to a simmer, partially cover, and cook until potatoes are tender (about 15 minutes).
- In a large heatproof bowl, combine 1 1/2 cups shredded Irish cheddar cheese (or sharp cheddar) with about 1 cup of the hot soup. Stir with a wooden spoon until the cheese is completely melted and smooth.
- Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
- Gradually whisk in 1/2 cup heavy cream. Season with salt and pepper to taste.
- Heat the soup until almost boiling.
- Remove from heat, taste, and adjust seasonings as needed.
- Ladle soup into bowls.
- Garnish with 1/2 cup chopped corned beef and 2 tablespoons chopped chives.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
23g
Fat
158g
Carbs
21g
