The use of vegetable stock keeps this Irish soup with potatoes, carrots, and leeks vegetarian-friendly.
- ¼ cup butter
- 1 large yellow onion, chopped
- 2 leeks leeks, white and pale-green parts only, rinsed and coarsely chopped
- 4 cloves garlic, smashed
- 1 stalk celery, cut into chunks
- 4 cups vegetable stock
- 5 eaches potatoes, peeled and cubed
- 1 cup vegetable stock
- 1 ¼ cups sliced baby carrots
- 3 tablespoons chopped green onion
- ¾ cup heavy cream
- salt and ground black pepper to taste
- 6 tablespoons shredded Cheddar cheese
- Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
- Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
- Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
- Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
- Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
- Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
- Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
- Season with salt and pepper; top with Cheddar cheese to serve.