Cheddar & Potato Soup

  • 27 Jan - 02 Feb, 2018
  • Mag The Weekly
  • Cookery


· 2 medium floury potatoes, scrubbed
· ½ small onion, sliced
· 1tsp oil
· 480ml skimmed milk
· 40g cheddar cheese, grated
· ½tsp dried dill
· ½tsp dried rosemary
· ½tsp salt
· Few sprigs of fresh dill


Preheat the oven to 180°C. Bake potatoes for an hour until they are soft inside, then wrap in foil and turn oven off. Fry onion in oil until soft but not brown. Roughly chop one of the potatoes and place in a food processor with milk, cheese, onion, dill, rosemary and salt; blend until smooth. Pour the soup into a pan, cook on medium heat for five minutes and season with pepper. Meanwhile, roughly chop the remaining baked potato. Serve the soup topped with potato and sprigs of dill.