potato soup with cheese

potage crème de pommes de terre et du fromage

This is a warming and tasty thick potato soup recipe with a touch of cream and cheese for a dreamy comforting starter or light meal.

The humble potato makes this a very economical dish and it is substantial too with the addition of cheese.

You can use a good hard swiss cheese but a good cheddar will also be suitable. 


Ingredients (Serves 4-6)

·         1kg (l lb 2oz) potatoes, peeled and cut in thick slices or chunks

·         2 onions, chopped or sliced thinly

·         1 garlic clove, crushed or chopped

·         4 leeks, washed and sliced

·         1 oz (25gm)butter

·         2-3 pints chicken or vegetable stock

·         250mls cream

·         7oz (200g) Swiss or Cheddar cheese

·         ½ teaspoon turmeric

·         Nutmeg

·         Salt and pepper



Method

·         Melt the butter in a heavy bottomed pan, large enough to hold all your ingredients.

·         Sweat the onions, garlic and vegetables in the butter over a low heat for about 10 minutes.

·         Add the stock, turmeric and salt and pepper to taste.

·         Bring to the boil and then simmer in a covered pan until they are tender.

·         Remove half of the vegetables with a slotted spoon and reserve.

·         Put half the vegetables through a blender or a fine sieve to make a purée.

·         Pour the purée back into the pan with the other vegetables and bring to the boil.

·         Pour in the cream gently, stirring continuously and mix in half of the cheese which is best grated at this stage.

·         Serve your soup hot with a couple of slices of cheese on the top.


For more potato recipes why not try leek and potato soup or if you want a lovely cool soup for either summer or winter, a delicious vichyssoise is a good choice.

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