About this recipe:This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over! Garnish with cheese, bacon, croutons or even add broccoli to the recipe for a different twist.
2 tablespoons butter or margarine
1 stick celery, chopped
50g chopped onion
925g peeled and diced red potatoes
1L chicken stock
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon cornflour
275g grated mature Cheddar cheese
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Method Prep:25min › Cook:30min › Ready in:55min
In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
Add potatoes and stock, and simmer until tender.
Stir in milk, and season with salt and pepper. Dissolve cornflour in 60ml water, and slowly stir into soup. Bring to the boil for 1 minute, and then turn heat to medium-low. Stir in cheese, and continue stirring until it melts. Serve.