Potato cheese soup

Name: Potato cheese soup
Yield: 0 serving
Cuisine: Boil
Ingredients: 1.00 garlic cloves, crushed; 1.00 onion chopped; butter; 4.00 potatoes peeled and chopped; 250.00 ml stock chicken; 250.00 ml milk low-fat; fresh parsley; 600.00 ml milk, heated low fat; 60.00 ml cheddar cheese finely grated; 125.00 g bacon

0 serving

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Starch

By Food24 November 03 2009

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Ingredients (10)

1.00	garlic — cloves, crushed
1.00	onion — chopped
	butter
4.00	potatoes — peeled and chopped
250.00 ml	stock — chicken
250.00 ml	milk — low-fat
	fresh parsley
600.00 ml	milk, heated — low fat
60.00 ml	cheddar cheese — finely grated
125.00 g	bacon

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Method:

Sauté garlic and onion in a knob of butter until softened. Continue sautéeing until the mixture begins to caramelise, then add potatoes. Season to taste and add chicken stock and milk.
Add a stalk of fresh parsley, cover and simmer until potatoes are soft and cooked through.
Remove parsley and purée soup with hot milk. Return to the saucepan, heat through, adding more milk if soup is too thick. Keep warm.
Just before serving, add Cheddar cheese, stirring until melted.
Meanwhile, fry or grill bacon until crisp and chop finely.
Ladle the soup into bowls and garnish with bacon and a sprinkling of parsley.