Potato And Cheese Soup

Make this potato soup ahead of time and reheat for a quick and easy midweek meal.

The ingredient of Potato And Cheese Soup

• 1 tablespoon extra virgin olive oil
• 1 onion finely chopped plus extra to serve
• 1 25kg desiree potatoes peeled chopped
• 1l 4 cups chicken stock or vegetable stock
• 2 teaspoon finely chopped fresh rosemary
• 375ml 1 1 2 cups milk
• 150g 1 1 2 cups grated swiss cheese
• watercress sprigs to serve
• 4 shortcut bacon rashers thinly sliced fried to serve
• grilled parmesan toast to serve optional
• 1 2 cup picked watercress sprigs
• 125ml 1 2 cup extra virgin olive oil

The Instruction of potato and cheese soup

• for the watercress oil process watercress and olive oil in a small food processor until smooth strain through a very fine sieve
• heat the oil in a large saucepan over medium high heat cook onion stirring for 5 minutes or until softened stir in potato increase heat to high add stock and rosemary and bring to the boil reduce heat to low and simmer partially covered for 15 20 minutes or until potato is tender set aside to cool
• blend until smooth return to medium low heat add milk cook stirring for 3 minutes or until heated through add cheese and stir until smooth divide among bowls top with watercress oil extra onion watercress sprigs and bacon serve with toasts if you like

Nutritions of Potato And Cheese Soup

calories: 594 393 calories
calories: 25 grams fat
calories: 13 grams saturated fat
calories: 38 grams carbohydrates
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calories: 28 grams protein
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