Thursday, 21 May 2015

Cheese and Potato Soup

This is a really simple and easy soup to make that you can knock out ready to serve in about half an hour. It's really homely and filling and you can use different strengths and types of cheese depending on your palate. I like to use half mild cheddar and half extra mature in my soup.

INGREDIENTS: (serves 2)

Half a white onion, diced
3 Cloves Garlic, minced
1 tablespoon butter
3 medium sized potatoes, diced.
240ml/1 cup vegetable stock
240ml/1 cup milk
Roughly 1 cup grated cheese 
1/4 teaspoon Thyme
Salt and Pepper to taste.

- In a pan, sautee diced onion and garlic in 1 tablespoon of butter.
- Add diced potatoes, salt, pepper, thyme and vegetable stock and cover. Simmer for 20 minutes until potatoes are soft.
- Transfer to blender/food processor with milk and blend until smooth.
- Transfer back to pan and simmer until it starts to thicken.
- Add grated cheese and stir into the soup and simmer for another couple of minutes until the cheese has melted and desired consistency has been achieved.

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