Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe is hot and hearty soup. It was my favorite soup during my long stay in Switzerland and France. It is easy to make soup recipe and also a healthy soup recipe that you can make even on a busy day.

Ingredients:

Cheesy Potato Soup Recipe

Potato (Cut into even sized pieces), 750 grams

Margarine or Butter, 25 grams

Onion large (finely chopped), 1

Garlic cloves (finely chopped) (optional, 2 large pieces

Celery stalks (finely chopped), 3

Carrot (diced small), 2 large

Swede (diced small), 50 grams

Chicken or vegetable stock, 300 ml

Milk, 150 ml

Dried thyme or marjoram leaves, ½ teaspoon

Celery salt, ½ teaspoon

Freshly ground black pepper, to taste

Salt, to taste

Cheddar cheese – grated, 75 grams

Chopped parsley, 3 tablespoons

Preparation Method:

Cheesy Potato Soup Recipe

Cook potatoes in the boiling salted mixed water for about 15 minutes or until they are tendered.

When the potatoes are cooked, leave them to cool slightly in the water, then transfer both potatoes and water to a blender and blend it till it becomes smooth. Return the puree to the risen-out pan.

Melt the margarine in a large frying pan, add the onion and garlic (if using). Fry over on moderate heat until become soften. Add the remaining vegetables to the pan and cook for about 10 minutes. Keep stirring occasionally until it started giving color.

Mix the vegetables with the potato puree in the saucepan, then stir in the stock, milk, thyme and celery salt. Add pepper to taste.

Now bring to the boil, lower the heat and simmer lightly for about 15 minutes or until all the vegetables are just soft.

Stir in the cheese, reserving 2 tablespoons and simmer for a further 2-3 minutes.

Taste and adjust seasoning of the Cheesy Potato Soup.

Pour into a warmed soup tureen (a deep covered dished for soup serving). Sprinkle with the chopped parsley and the remaining cheese and serve at once.

Serves: 4 persons

Nutrition facts: 335 calories per portion