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)
4 cup (2lb/1kg) raw 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
1/8 cup (1 oz/25 gr)butter
4-6 cup (2-3 pints) chicken or vegetable stock
1 cup (250 mls) cream
2 cup (8 oz) Swiss or Cheddar cheese, grated
½ teaspoon turmeric
dash of nutmeg
salt and pepper
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 low heat for about 10 minutes.
Add the stock, turmeric and salt and pepper to taste.
Bring a boil and then simmer covered until they are tender.
Remove half of the vegetables with a slotted
spoon and reserve, or use all the vegetables to puree if you would like a smooth soup.
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 a boil.
Pour in the cream gently, stirring continuously and mix in half of the cheese.
Garnish your soup with a sprinkle of
cheese, bacon crumbles, parsley, or brocolli florets on top.