About this recipe:A delicious and full-bodied cheesy potato soup. Potato is simmered with milk, sweetcorn, white wine, herbs and Cheddar cheese. Serve with thick wodges of fresh bread.
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon dried sage
3 tablespoons plain flour
500ml chicken stock
250g frozen sweetcorn
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
4 tablespoons dry white wine
225g Cheddar cheese, grated
salt and pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to the boil, whisking constantly until smooth. Reduce heat and simmer 30 minutes, stirring frequently, until the potato is tender.
Mix the sweetcorn, parsley, chives and wine into the saucepan and cook about 5 minutes, until heated through. Remove the bay leaf and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.