Picture this: a cold, dreary day in late winter, the kind of day where the chill seems to penetrate through your bones. What could be better on a day like that than a steaming hot bowl of potato soup? But not just any potato soup. I’m talking about a hearty potato soup with Irish cheddar and corned beef.
This soup is perfect for St. Patrick’s Day, or any other occasion when you need a warm and comforting meal. The combination of creamy potatoes, sharp cheddar cheese, and salty corned beef will warm you up from the inside out. It’s like a big hug in a bowl.
As a chef specializing in British cuisine, I can tell you that there’s nothing quite like a classic potato soup to make you feel cozy and satisfied. However, adding some Irish flair with cheddar and corned beef takes this recipe to the next level. Trust me, once you’ve tried this hearty potato soup, it will become a staple in your recipe book.
And if you’re worried about the effort it might take to make such a delicious soup, fear not! This recipe is simple and easy to follow. So grab your apron and let’s get started on this mouth-watering journey together.
Why You’ll Love This Recipe
Listen up, foodies and soup lovers! This hearty potato soup with Irish cheddar and corned beef recipe is a game changer. As a chef who specializes in British cuisine, I’ve got to say that this is one of the best soup recipes I have in my arsenal. Trust me when I say that you won’t be disappointed with this dish.
For starters, this recipe is perfect for celebrating St. Patrick’s Day or any day when you’re craving something warm and comforting. It’s a classic Irish potato soup transformed into something magnificent with the addition of sharp cheddar cheese and succulent corned beef. The flavors complement each other so perfectly, you’ll be left asking for more.
There’s also nothing conventional about this recipe. The creamy soup is topped with freshly chopped chives which add a touch of freshness to the dish. Pair it with some traditional Irish soda bread, and you’ll have people begging for seconds.
But why limit yourself to only serving this soup on St. Patrick’s Day? This hearty potato soup is perfect for chilly weather or cozy dinners at home. It also makes for the ultimate comfort food on rainy days when all you want to do is snuggle up on your couch and watch a good movie.
So what are you waiting for? Whether you’re an experienced cook or just starting out, give this recipe a try and experience the warmth and comfort that comes with every spoonful of this delicious dish.
Here’s a rundown of what you’ll need to make this hearty potato soup with Irish cheddar and corned beef recipe:
You’ll need about 6 large baking potatoes for this recipe. These will make the base of your soup.
Corned beef is traditional in Irish cuisine, especially on St. Patrick’s Day. You’ll want to purchase a full brisket to create this savory taste in your soup.
Yellow onion, carrot, and leeks
These vegetables will bring a sweet and aromatic flavor to the soup. Peel and chop 1 medium yellow onion, 2 large carrots, and 2 leeks (white and light green parts only) thinly sliced.
You’ll need 2 cloves of garlic, minced. This will add depth to the flavor of your soup.
The fat will add richness to your soup. Use unsalted butter so you can have more control over the saltiness of your dish.
This is used as a thickener for the soup. Every 1/4 cup of flour will thicken around four cups of liquid.
This liquid is used instead of water for added flavor. You’ll need around 8 cups which will be brought to simmer with your potatoes and vegetables.
You’ll need 1 cup of heavy cream to make the soup creamy and velvety.
Sharp cheddar cheese
Use aged sharp cheddar cheese for more flavor but regular cheddar would also work well.
Chop some fresh chives finely for garnishing your finished soup dish.
Salt and Fresh Ground Black Pepper
Use these seasonings to taste throughout the cooking process.
The Recipe How-To
Step 1: Chop And Sauté The Vegetables
First things first, gather all the vegetables. We have carrots, onion, and leeks as our base ingredients.
Chop all of these finely, then melt some unsalted butter in a large saucepan over medium heat. Once the butter is melted and bubbly, add in the chopped carrots, onions, and leeks. Sauté these until they’re softened.
Step 2: Make The Roux
Next up, we need to make the roux. This step will help to thicken the soup. Add in a few tablespoons of all-purpose flour and stir continuously for one minute to create a paste-like mixture.
Step 3: Add Broth and Potatoes
With the roux all set up, it’s time to add some liquid to the pan! Pour in about 8 cups of chicken broth and add in two large peeled baking potatoes.roughly chopped. Increase the heat until they reach a boil, while stirring constantly
Step 4: Boil Then Simmer
Allow everything to boil for roughly 20 minutes or until the potatoes are incredibly tender. Afterward, turn down the temperature to low heat and simmer for about an hour longer.
Step 5: Add Corned Beef And Heavy Cream
It’s time to incorporate some meat into this delicious soup! Get out that leftover corned beef from St. Patrick’s Day or pick up some from your grocery store. Dice half a pound of it into small pieces and add it into the simmering soup.
Now, pour in some heavy cream and stir well until it creates an even texture.
Step 6: Add Irish Cheddar Cheese
This is when things get cheesy! Shred about eight ounces of sharp Irish cheddar cheese and then add it to the soup by the handful. Make sure to stir until the cheese is completely melted and dispersed throughout the mixture.
Step 7: Add Corn
Finally, we’re at Step 7, where we’ll be adding some corn. We recommend that you use fresh corn if you can get your hands on it, but using canned corn also works well. Simply mix in one cup of corn and stir it into the soup.
Step 8: Garnish And Serve
All that’s left now is to serve up this deliciously hearty Potato Soup with a topping of fresh chopped chives and a sprinkle of fresh ground black pepper. For pairing, I suggest serving with some warm Irish Soda Bread or classic Reuben Sandwich. Congratulations! You’ve created an easy and savory recipe fit for any occasion.
Substitutions and Variations
Let’s face it, sometimes we just don’t have all the ingredients to make a dish. Don’t fret, as a seasoned chef, I’m here to offer some substitutions and variations that will still give you an amazing flavorful soup!
If you’re looking for a vegetarian version of this hearty potato soup, substitute corned beef with mushrooms or tofu. You can also use vegetable broth instead of chicken broth for a complete plant-based experience.
For cheese lovers out there who want to take the cheddar experience to the next level, grate in some smoked cheddar or blue cheese into this recipe. Trust me, your taste buds will thank you for it.
To add some spice to your life, why not try adding in some jalapenos or chili powder? This will give your Irish potato soup a nice kick that is sure to warm you up on a cold day.
If you want to get creative with toppings, try adding crumbled bacon bits or diced ham instead of traditional corned beef. It’s like having a loaded baked potato soup in liquid form!
Lastly, if you’re feeling adventurous and want to switch things up completely, try adding in some beer cheese or creating a creamy Reuben soup. The possibilities are endless with this versatile recipe.
Remember, cooking is all about experimenting and making it your own. So go ahead and play around with these substitutions and variations until you find the perfect combination that suits your taste buds.
Serving and Pairing
Well, it’s time for the best moment of the cooking process – serving and pairing this delicious Irish-inspired potato soup. I like keeping things pretty simple with this recipe and enjoying it on its own as a main dish or pairing it with some crusty bread or Irish soda bread for a hearty meal. However, if you want to add a little more flavor and texture, I suggest topping the soup with freshly chopped chives or some crispy bacon bits to give your bowl even more depth.
If you’re serving this recipe for a special occasion, such as St. Patrick’s Day, consider pairing it with some traditional Irish dishes like corned beef and cabbage or Irish stew. These comfort food classics perfectly complement the heartiness of the potato soup and will surely delight your guests.
For something less traditional, try pairing this soup with crispy Brussel sprouts and bacon or a light side salad of mixed greens and orange slices for some brightness and acidity to balance the richness of the soup.
One final pairing recommendation – like any good dish inspired by Ireland – beer works wonderfully alongside this soup! A pint of Guinness or a crisp lager would be perfect to wash down each spoonful of creamy goodness.
No matter how you choose to enjoy this hearty potato soup, solo or with friends and family, I guarantee it will warm your belly (and heart) in all the right ways.
Make-Ahead, Storing and Reheating
Once you’ve made a hearty pot of this potato soup with Irish cheddar and corned beef, it’s inevitable that you’ll have leftovers. But don’t you worry, my food-loving friends; this soup reheats wonderfully! Here are my tips for making this recipe ahead of time and storing it for future enjoyment.
Planning ahead is always a good idea, especially when you have a busy schedule. This recipe can be prepared up to 3 days in advance, which makes it a perfect dish for meal prep or hosting a St. Patrick’s Day party. After cooking the soup according to the recipe instructions, allow it to cool down to room temperature before storing it in an airtight container in the fridge.
Stored properly, your potato soup will keep fresh in your refrigerator for up to 4 days. Just make sure to place it in an airtight container to prevent any odors from other foods transferring into the soup. If you would like to keep it for longer than 4 days, store it in a freezer-safe container and freeze for up to 3 months.
When you’re ready to reheat your soup, there are several methods you can choose from depending on how much time you have. For quick reheating, use your microwave in 30-second increments, stirring well between intervals until heated through. You could also reheat on the stove over medium heat, stirring frequently until heated thoroughly. In both methods, feel free to add additional chicken broth or heavy cream if needed.
One of my personal favorite ways to enjoy leftover potato soup is as a topping on baked potatoes – talk about comfort food at its finest! So go ahead and double batch the recipe when you’re making it because these leftovers will be devoured in no time.
Tips for Perfect Results
Making hearty potato soup with Irish cheddar and corned beef is a delightful culinary adventure. And to make your soup recipe turn out perfectly, there are some tips you need to keep in mind. Here are some guidelines that will help you create the best possible soup without stress or hassle.
First off, you’ll want to choose the right potatoes for the job. Baking potatoes like Russets are always a good choice as they have a high starch content that gives the soup its thick and creamy texture. Avoid using waxy potatoes like red or new potatoes since they don’t break down as easily when mashed, leaving you with an undesirable mealy texture.
Another essential tip is to make sure your vegetables are chopped evenly. This way, they will cook at the same rate and give your soup a uniform taste and texture. Cut your onion, garlic, carrot, and leeks into bite-size pieces before adding them to the pot.
When it comes to adding in the corned beef, try not to overcook it – instead, add it at the end of cooking time so that it remains tender and juicy. You can also shred the corned beef beforehand so that it’s easy to incorporate into your soup.
Next up, remember not to overheat your heavy cream when cooking – overcooking will cause it to separate and create an unpleasant curdled effect in the soup. Make sure to keep an eye on the temperature whenever you add heavy cream and any other dairy products like sour cream, cream cheese, or milk.
Adding cheddar cheese is one of the ingredients that makes this recipe truly fantastic – this ingredient brings depth and flavor to your soup. To avoid clumping or curdling, turn down the heat before adding shredded cheddar cheese into your soup.
Lastly, don’t hesitate to adjust seasoning throughout cooking by adding more kosher salt (if needed) or freshly cracked black pepper until the desired flavors ring through in every spoonful. Top with freshly chopped chives before serving for an added depth of flavor, and if desired, serve a slice of Irish soda bread or Reuben sandwich to accompany a satisfying meal.
By following these tips and guidelines, you’ll be able to make the best-ever hearty potato soup with Irish cheddar and corned beef recipe – perfect for celebrating St. Patrick’s day or enjoying all year round.
So, my friends, there you have it – the most delicious, savory, and satisfying Irish-inspired Potato Soup with Corned Beef and Irish Cheddar recipe that you will ever come across. With its rich and creamy texture, delightful flavors of corned beef and cheddar cheese, and hearty potatoes, this dish is perfect for any occasion – from your St. Patrick’s Day festivities to a simple dinner on a chilly night.
Not only is this recipe easy to follow with ingredients that are readily available, but it is also highly customizable to suit any dietary restrictions or personal preferences. You can easily add in more veggies like carrots or leeks, or substitute the corned beef with a vegetarian alternative like mushrooms or tofu.
And let’s not forget about the irresistible aroma that will fill your home as you prepare the soup. The scent alone will make your mouth water and your stomach growl with anticipation!
In conclusion, if you’re a fan of hearty soups that are packed with flavor and nutrition, then this Potato Soup with Corned Beef and Irish Cheddar recipe is definitely for you. So put on some traditional Irish music, pour yourself a pint of Guinness, and get ready to enjoy a bowl (or two) of this amazing soup. Sláinte!
Hearty Potato Soup With Irish Cheddar and Corned Beef Recipe
- 1/4 cup unsalted butter
- 2 small leeks, trimmed and chopped (slit lengthwise, and thoroughly washed)
- 1 large yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 garlic clove, minced
- 1/2 cup all-purpose flour
- 6 cups organic chicken broth
- 3 lbs baking potatoes, peeled and cut into 1/2 inch cubes
- 1 lb sharp cheddar cheese (or to your taste)
- 1/3 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup heavy cream (or half and half)
- 1/4 lb lean corned beef, thinly sliced and chopped
- 3 tablespoons fresh chives, finely chopped (or scallions)
- 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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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.