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Cream of vegetable and cheese soup

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 14
Servings 6


  • 2
    onions, peeled and finely chopped
  • 350
    carrots, scraped and grated
  • 350
    sweet potatoes, skinned and finely chopped
  • 2
    stalks celery, finely chopped
  • 350
    potatoes, skinned and finely chopped
  • 2
    chicken stock cubes
  • 150
  • salt and black pepper to taste
  • 600
  • ml
  • 175
    Cheddar cheese, grated
  • few strips vegetables, sautéed
  • few rashers bacon, fried and cut into thin strips
  • diced cheese


Place all the vegetables in a saucepan, add the chicken stock cubes (dissolved in 1 litre boiling water) and bacon and simmer until the vegetables are tender and the bacon is done. Season to taste with salt and pepper. Place the mixture in a liquidiser or food processor and purée until smooth. Return the mixture to the saucepan, add the milk and cream and heat until it just comes to the boil. Stir every now and then. Stir in the cheese slowly to help it melt. Pour into a soup tureen and garnish with strips of sautéed vegetables, pieces of bacon and diced cheese Serves 6.

Read more on: soup  |  pork

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