About this recipe:Cream and mature Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, warming meal.
150g diced onion
400g peeled and diced potatoes
750ml chicken stock
200g grated mature Cheddar cheese
1/4 teaspoon dried dill
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
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Method Prep:15min › Cook:30min › Ready in:45min
In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and stock, bring to the boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.