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Potato cheese soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 10
Servings 0


  • 1
    garlic clove, crushed
  • 1
    onion, chopped
  • butter
  • 4
    medium potatoes, peeled and chopped
  • 250
    light chicken stock
  • 250
    low fat milk
  • fresh parsley
  • 600
    low fat milk, heated
  • 60
    Cheddar cheese, finely grated
  • 125


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.

Read more on: starch  |  soup  |  grill

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