This soup is certainly not for the faint-hearted 😉 it’s also not for those who are on a diet .. it’s basically all carbs, but hey..it’s worth it. It’s simple and delicious but mostly- a great way to get rid of some leftovers veggies,cheese etc. Surely a crowd pleaser,and always a winner with the kids. I hope you like this American classic! 😉
For 4-5 portions:
1 large onion – diced
1 carrot- diced
1 small leek- diced
2 celery sticks- diced
About 6-7 medium potatoes- peeled and diced
2l of chicken stock(or vegetable if you’re vegetarian).
200ml of whipping cream
3tbsp of flour
3 tbsp of butter
200g of young cheese such as Gouda (Velveeta would work well too).
Salt,pepper to taste
Optionally- parsley or fresh chives to serve.
This soup is dead simple. First, fry off your onion until it’s starting to go soft and translucent. Then add the diced carrot, leek and celery. Fry for about 2-3 minutes more. Add your potatoes and stir through well. Add your stock, season to taste with salt and pepper. Let the soup boil until the vegetables are tender. Once your veggies are soft, make a roux in a separate pan(melt your butter and once it’s melted add the flour, stir constantly,and fry the flour off until it’s slightly golden colour.)
Then take your roux and add to the soup gradually, while stirring the soup( prevents lumps from forming.)
Once that’s done, add your cream, stir everything so it’s well combined..then add the cheese and stir until all the cheese is melted and incorporated into the soup. Check the seasoning at the end, serve with a twist of black pepper on top – and some parsley or chives.
Comfort food at it’s best 😉 enjoy!