St. Patrick Irish Cheddar Soup

WW Recipe of the Day: Irish Cheddar Cheese Soup

Temperatures have begun to rise into the 80s here in Phoenix which means another soup season is quickly winding down.

So I took advantage of what remains of March to make this Saint Patrick Irish Cheddar Soup for St. Patrick’s Day.

Creamy and flavorful, I served it with smoked salmon and whole grain Irish soda bread for a light yet satisfying Sunday night supper.

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The recipe for this Saint Patrick Irish Cheddar Soup is from Twelve Months of Monastery Soups (affiliate link) by Brother Victor Antoine d’Avila-Latourrette, my favorite soup cookbook, filled with the kind of easy, delicious, nourishing recipes that I find a joy to make.

Arranged by month, it’s a seasonal celebration of the art of soup making.

I’ve been enjoying the leftovers this week for lunch.

How Many Calories and WW Points in St. Patrick Irish Cheddar Cheese Soup?

According to my calculations, when made with reduced-fat cheese and skim milk, each 1-1/4 cup serving has about 234 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
6 PointsPlus (Old plan)

I’ve been experimenting with adding a bit more fat to my diet lately with really good results. If made with whole milk and full fat cheese, each serving has about 273 calories.

10 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
7 PointsPlus (Old plan)

Enjoy!

If you’ve made this Irish Cheddar Cheese Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

3.70 from 10 votes

St. Patrick Irish Cheddar Soup Recipe

By Martha McKinnon | Simple Nourished Living

Creamy and deliciously satisfying, this cheddar cheese soup is ready in under an hour.

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 6

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Equipment

• Stock Pot
• Chef Knife
• Box Grater

Cook ModePrevent your screen from going dark

Ingredients 

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• ▢ 2 leeks, whites and pale green only
• ▢ 2 potatoes
• ▢ 4 carrots
• ▢ 2 tablespoons butter
• ▢ 6 cups vegetable or meat stock (I used vegetable)
• ▢ 1 garlic clove, minced
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/4 teaspoon dried sage
• ▢ Salt and pepper to taste
• ▢ 1 cup milk
• ▢ 5 ounces grated Kerrygold Irish Cheddar cheese (or any mild cheddar)

Instructions 

• Clean, peel, and chop the vegetables.
• Melt the butter in a soup pot and saute the vegetables over medium heat for about 3 minutes, stirring frequently.
• Add the stock, garlic, herbs, and seasonings. Bring the soup to a boil, then cover the pot, lower the heat and let simmer gently until the vegetables are fork tender, about 30 minutes.
• Let cool slightly and then puree the soup in a blender (affiliate link), being careful to hold down the lid. Return the soup to the pot.
• Add the milk and cheese and heat on low, being sure that it does not come to a boil.
• Serve hot.

Notes

Serving size: 1-1/4 cups

WW Points: 6 (made with skim milk and reduced fat cheddar cheese)

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

Nutritional Estimates Per Serving (1-1/4 cups): 234 calories, 10.2 g fat, 22.4 g carbs, 3.4 g fiber, 14.6 g protein (made with skim milk and reduced fat cheddar cheese)

8 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

6 PointsPlus (Old plan)

With full fat cheddar cheese and regular milk: 273 calories, 14.1 g fat, 22.6 g carbs, 3.4 g fiber, 14.2 g protein

WW Points: 8

10 SmartPoints (Green plan)

9 SmartPoints (Blue plan)

7 SmartPoints (Purple plan)

7 PointsPlus (Old plan)

Nutrition

Serving: 1-1/4 cups, Calories: 234kcal, Carbohydrates: 22.4g, Protein: 14.6g, Fat: 10.2g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 1168mg, Potassium: 563mg, Fiber: 3.4g, Sugar: 8g, Vitamin A: 8025IU, Vitamin C: 20mg, Calcium: 191mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: Twelve Months of Monastery Soups (affiliate link) by Victor D’Avila-Latourrette

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• Easy lower carb, lower fat Instant Pot Broccoli Cheddar Cheese Soup made with 5 ingredients and does not include any cream.
• Made without any cream or butter, Skinny Potato Leek Soup is wonderful hot on a chilly day or surprisingly delicious when served chilled on a hot summer day.
• A great way to use up leftover sweet potatoes, Sweet Potato Tomato Soup can be prepared in the crock pot or on the stovetop.
• Creamy and low in fat, this Easy Slow Cooker Loaded Potato Soup is a family-favorite!
• Another winning recipe from The Bonne Femme Cookbook, this Silky Light Potato Soup turns out light and creamy.
• Super thick and creamy this Cream of Broccoli Cheese Soup is brimming with broccoli, potatoes and cheese and pureed until smooth.

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