Jun 25, 2010The Pruners Potato and Cheddar Soup
This is a great recipe I picked up from Wilcox Potatoes at the Field Days. Just what you need to warm you up after pruning grapevines in the winter cold.
500g potatoes, peeled, roughly chopped.
25g unsalted butter.
1 medium sized onion, peeled and roughly chopped
3 Garlic cloves, peeled and finely sliced.
1 pinch of cayenne pepper
500ml chicken stock.
100g tasty cheese
½ tsp salt.
Melt butter in a large pot then add onions, garlic and cayenne pepper. Sweat on a low heat for about 5 minutes. Add potatoes and stir. Add stock and water and bring to the boil. Turn down and simmer until potatoes are cooked, about 25 minutes.
Stir in cheese, salt and cream. Bring back to simmer and then remove from the heat and allow to cool a bit. Blend in a food processor until smooth. You made need to do this in two lots, it makes quite a lot. To serve reheat, stirring to stop it catching.
Serve in a large bowl with a sprinkle of paprika and chopped parsley, and some crunchy bread.