Cheesy Potato Soup Recipe
The humble potato makes this a very economical dish and it is substantial too with the addition of cheese. Many types of cheese will be delicious, with Swiss and cheddar tested in our house!
Ingredients
- 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
- ⅛ cup 1 oz/25 grbutter
- 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
Instructions
- 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 to 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 slowly, stirring continuously and mix in half of the cheese.
- Garnish your soup with a sprinkle of cheese, bacon crumbles, parsley, or broccoli florets on top.
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