Creamy Cheese Potato Soup Recipe
A beautiful delicious buttery, chunky and creamy cheese potato soup. It's made of all-natural ingredients, no stock and packed full of potatoes, onions, carrot and a smidgen garlic.
Servings: 4 people
Calories: 306kcal
Equipment
Ingredients
- 50 g butter
- 1 kg potatoes peeled and diced
- 2 onions peeled and diced
- 1 clove garlic minced
- 1 carrot peeled and diced
- 1 tablespoon oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 30 g plain flour
- 230 ml whole milk
- 1400 ml water
- 120 g cheddar cheese
Instructions
- In a very large saucepan or jam pan, add the butter, leeks, carrots, potatoes, onions and garlic saute on medium to low heat for 10 minutes.
- Then add the flour, stir and fry for about 3 minutes, until everything is coated and sticky.
- Add everything else except the cheese and simmer for 30 minutes or until thickened and the veg is tender.
- Stir in the grated cheese until melted and season more to taste before serving.
Video
Nutrition
Calories: 306kcal | Carbohydrates: 17g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 622mg | Potassium: 250mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3275IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 1mg