Potato and cheese soup recipe

A very easy and filling soup.

Serves: 6 people
Preparation time: 15 minutes
Cooking time:  1 hour

Ingredients

5 carrots, peeled and chopped
1 onion, chopped
5 C / 1.2 litres of chicken stock
2 large potatoes, peeled and chopped
10oz / 280g of  your preferred cheese, grated
2oz butter

Preparation

Cook the chopped onions and carrots over a low heat in the melted butter for 25 minutes in a covered pan.

Stir in the potato and chicken stock. Continue cooking for another 30 minutes until the potatoes are soft.

Blend the soup, either in a blender or I just used a handheld blender in the pan (these are really handy).

Gradually add the cheese into the blended soup over a low heat. Make sure to keep stirring so that the cheese melts and doesn’t go lumpy.

Serve with crusty bread and butter.

Other recipes you might enjoy:

1. Potato and Leek Soup recipe
2. Celeriac soup recipe
3. Five minute Tomato Soup recipe