Potato and Cheese Soup Recipe
Potato and Cheese Soup Recipe with Potatoes, Water, Cheese, Milk, Onion, Carrot & Butter.
INGREDIENTS
2 lb (900g) Potatoes
2 pints (1 litre) Water
2 oz (50g) Grated Cheese
1/2 pint (250ml) Milk
1 Small Onion
1 Carrot
1 oz (25g) Butter
Salt & Pepper
METHOD
Cut up the Potatoes and other Vegetables quite small. Melt the Butter in a large saucepan and fry the Onion and Carrot for a minute or two, but do not let them colour. Add the Potatoes, Salt & Pepper and the Water. Bring to the boil and then allow to simmer with a lid on the pan until the Vegetables are soft. As these are chopped small this will not take very long.
Whisk up the soup util smooth or put through a wire sieve. Add the Milk and, if necessary, some more Water. Heat up the soup but do not reboil. Pour into a hot tureen and sprinkle the Grated Cheese on top. If liked, serve Grated Cheese separately.
Enough for 6 people.
Based on the Potato and Cheese Soup recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
More Potato Marketing Board Recipes