Recipe uploaded by

3 ratings

Recipe by Liz Franklin

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
2. Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
3. Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.

250 kcalories, protein 9g, carbohydrate 23g, fat 14 g, saturated fat 9g, fibre 3g, salt 1.49 g

Latest comments and suggestions

• Lozzers

  04 January 2008

  Lozzers rated and commented on this recipe

  

  Easy to make and yummy, the real test will be whether my two year old eats it later! I made Irish soda bread to go with it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  27 December 2008

  sue commented on this recipe

  Very easy to make and very tasty, used semi-skimmed milk and have frozen it to take to work for lunch

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teepot

  22 March 2009

  teepot commented on this recipe

  This is a seriously lovely recipe. May have used a bit too much potato as it was a bit puddingy so I sieved it and then it was gorgeous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icingonthefairycake

  27 August 2009

  icingonthefairycake commented on this recipe

  great for a cold weekend make on a Friday afternoon with the kids then the whole family eat all weekend after their activities( football, swimming, ballet ect)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rita

  21 September 2009

  Rita commented on this recipe

  This is surprisingly tasty, never mind the kids all the adults liked it too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rita

  21 September 2009

  Rita rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pembroke_pat

  18 October 2009

  pembroke_pat rated and commented on this recipe

  

  I thought it was too bland. Improved with a bit of nutmeg

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1443/

Your binder

Ingredients

• 25g butter
• 1 small onion , roughly chopped
• 500g carrots , chopped
• 1 medium potato , (about 140g/5oz peeled weight), chopped
• 1.2l chicken or vegetable stock
• 100g mature cheddar , grated
• 150ml milk

TO SERVE

• toast soldiers

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Enough for 6-8 child portions

Preparation and cooking times

Cook 35 mins

Ingredients

• 25g butter
• 1 small onion , roughly chopped
• 500g carrots , chopped
• 1 medium potato , (about 140g/5oz peeled weight), chopped
• 1.2l chicken or vegetable stock
• 100g mature cheddar , grated
• 150ml milk

TO SERVE

• toast soldiers

250 kcalories, protein 9g, carbohydrate 23g, fat 14 g, saturated fat 9g, fibre 3g, salt 1.49 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk