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Cream of potato and cheese soup

Ingredients

For 4 servings

  • 1 l vegetable stock
  • 700 g potatoes
  • 200 ml heavy cream
  • 150 g tip top cheese spread
  • 50 g butter
  • 50 g flour
  • 3 garlic cloves
  • 2 celery stalks
  • 1 leek
  • 1 teaspoon spicy chili sauce
  • Pinch of grated nutmeg
  • Salt
  • Pepper
  • Semi-hard cheese, bacon, chives for decor

Preparation video

Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.


Cream of potato and cheese soup

Preparation

Easy 1h 20min

Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.


Cream of potato and cheese soup

Cream of potato and cheese soup
1h 20min Easy

Ingredients

For 4 servings

  • 1 l vegetable stock
  • 700 g potatoes
  • 200 ml heavy cream
  • 150 g tip top cheese spread
  • 50 g butter
  • 50 g flour
  • 3 garlic cloves
  • 2 celery stalks
  • 1 leek
  • 1 teaspoon spicy chili sauce
  • Pinch of grated nutmeg
  • Salt
  • Pepper
  • Semi-hard cheese, bacon, chives for decor

Preparation

Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.