Potato and Leek Soup with Irish Cheddar

After being ladled into bowls, this smooth and comforting soup is tastily topped with tangy bits of grated cheese.

You’ll find Irish cheddar cheese in the deli section of many supermarkets.

Preparation time: 20 minutes Cooking time: About 25 minutes Makes: Four servings

2 Tbsp butter

2 cups sliced leeks, white and pale green part only (see Note)

1 Tbsp all-purpose flour

1 medium garlic clove, coarsely chopped

1/4 tsp dried thyme

4 cups chicken or vegetable stock

2 medium (each about 270 grams) baking potatoes, peeled and cubed

1/4 to 1/2 cup light cream or milk

• salt and white pepper to taste

1/2 cup grated Irish cheddar cheese, or to taste

1 Tbsp snipped chives or chopped fresh parsley

Melt the butter in a medium pot set over medium heat. Add the leeks and cook until softened, about four to five minutes. Add the flour, garlic and thyme, mix until well combined, and cook two minutes more.

While stirring, slowly pour in the stock. Add the potato and bring the soup to a simmer for 15 minutes or until the potato is very tender.

Purée the soup in a food processor or blender, or in the pot with an immersion (hand) blender. Return soup to a simmer, then mix in 1/4 to 1/2 cup of cream (or milk), depending on desired consistency.

Taste the soup and season with salt and pepper, as needed. Ladle into bowls, top each soup with some cheese and chives (or parsley), and serve.