Hearty Potato Soup With Irish Cheddar And Corned Beef

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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.

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Steps

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In a large saucepan , melt the butter over medium-high heat.

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Add the chopped leeks , onion , carrot and garlic.

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Saute the vegetables.

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Stirring occasionally , until they are glossy and have started to soften - about 5 minutes.

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Stirring continuously , sprinkle in the flour.

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Still stirring , gradually pour in the chicken broth.

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Add the potatoes.

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Bring the liquid to a boil.

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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.

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Place the shredded cheese in a large heat proof mixing bowl.

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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.

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Stirring continuously , gradually pour in the heavy cream and add the salt and pepper.

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Continue to heat the soup until it almost reaches the.

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Ingredients

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unsalted butter, leeks, yellow onion, carrot, garlic clove, all-purpose flour, chicken broth, baking potatoes, sharp cheddar cheese, salt, fresh ground black pepper, heavy cream, corned beef, fresh chives