- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 medium potato, (about 140g/5oz peeled weight), chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1.2l chicken or vegetable stock
- 100g mature cheddar, grated
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- toast soldiers
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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.
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.
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.