Can I tempt you to sit down and talk over a warm, comforting bowl of soup?
Just before I began writing this, I had a full-on meltdown about everything on my to-do list — the must-dos, the want-to-dos, and the self-made obligations. I felt so overwhelmed I nearly retreated to my car to quietly eat a peanut butter–stuffed chocolate egg and have a mini pity party to myself.
Then I looked at these soup photos and everything shifted. Right there, staring at the pictures, I calmed down. Somehow it felt like I was eating my emotions and it was exactly what I needed.
Potato soup was one of those small luxuries from my childhood, a comforting meal my mom reserved for special times. Our family had other occasionally indulgent treats too — gravy-smothered fries, scrambled eggs and fried ham sandwiches, mashed potato pancakes fried in bacon grease, and hot bacon dressing on spinach salad. My mom treated them like treasures, and we maybe got them once a year.
This soup fits in that same treasure category — only better, because cheese is involved.
When I say potato soup, I mean the loaded baked-potato–style kind: lots of potato, plenty of cheese, and begging for a crown of crispy toppings. This recipe is my slightly riffed, semi-trashy Irish take on that idea — hearty and unapologetically cheesy.
We always joke about how ridiculously Irish Max is. Eddie and I both have Irish roots, but neither of our families really kept many Irish food traditions — unless you count an impressive collection of Irish whiskey and regular appearances at the Saint Patrick’s Day parade. That’s about the extent of it.
I want to embrace more of that heritage, and I’m desperate to visit Ireland — so bringing a little Irish spirit into our meals feels right. That’s where this soup comes in.
The star on top? Beer-battered leeks. They might look a bit like calamari in photos, but don’t be alarmed. They’re lightly battered with beer and fried until flaky and crisp, almost melting in your mouth. Think fried shallots, but with leeks — little golden rings piled over the soup. Texture heaven.
Soup isn’t just for cold months; I’ll eat it year-round. But as the traditional “soup season” winds down, I wanted to squeeze in one more indulgent bowl: rich potato and sharp cheddar, brightened with a lighter ale and finished with crunchy beer-battered leeks, a drizzle of cream, and a sprinkle of herbs and heat.
I’ll also take a moment to praise Kerrygold. Eddie is a butter snob who insists on their grass-fed unsalted butter, and their reserve cheddar always ends up in my cart. Sometimes there’s an embarrassing amount of cheese in my grocery basket — yes, I have been known to buy six blocks of cheese at once. Self-checkout: keeping me from explaining my choices since 2005.
I’m not a beer expert; I cook with what I enjoy drinking. For this soup, a lighter Irish ale plays nicely with the cheese, lending depth without overpowering. No chocolate here — just potatoes, sharp cheddar, ale, and those crunchy leeks. A little cream, a touch of heat, and some fresh herbs finish it off. I’ll be eating this until St. Patrick’s Day — and maybe beyond.
Irish Ale Potato Cheddar Soup with Beer Battered Leeks
1 hr
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 pounds Yukon Gold potatoes, peeled and chopped
- 6 cups low-sodium chicken stock
- 12 ounces Irish ale or your favorite beer
- 8 ounces Irish sharp cheddar, freshly grated, plus more for topping
- 3 to 4 tablespoons cream, for drizzling
- fresh herbs for garnish, like oregano or basil
- red pepper flakes for garnish
beer battered leeks
- 1 cup sliced leeks
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 12 ounces Irish ale or your favorite beer
- vegetable or canola oil for frying
Instructions
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Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, garlic, salt, and pepper. Cook, stirring often, until the onions are soft and beginning to caramelize, about 10 to 15 minutes. Add the potatoes, stock, and ale. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes. Turn off the heat.
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Carefully transfer the soup to a high-powered blender in batches and blend until smooth. Return the soup to the pot and warm over low heat, stirring. Add the grated cheese slowly, a handful at a time, allowing it to melt completely into the soup. Taste and adjust seasoning as needed; you may want a bit more salt or pepper depending on your cheese.
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To serve, drizzle about 1 tablespoon of cream over each bowl. Top with a generous handful of beer-battered leeks, a pinch of crushed red pepper flakes, fresh herbs, and an extra grind of pepper. Serve immediately.
beer battered leeks
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Line a large plate with paper towels.
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Heat 2 to 3 inches of oil in a heavy-bottomed saucepan over medium heat until it reaches about 350°F (use a thermometer or test with a leek piece). Don’t let the oil burn.
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Whisk together 1 cup flour, salt, pepper, garlic powder, and smoked paprika. Whisk in the beer until the batter is smooth. Place the remaining cup of flour on a plate. Dip leeks into the beer batter in batches, then transfer to the flour to coat. Fry in the hot oil until golden and flaky. Remove with a slotted spoon and drain on the paper towels.
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Now, who’s ready for a little Baileys to finish the evening?