Potato and cheese soup recipe
A very easy and filling soup.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 1 hour
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
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.