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Potato soup with crunchy Cheddar

Potato soup with crunchy Cheddar

In the category of endless possibilities with dishes starring potatoes, this is a must-try – our recipe for Potato soup with popped Cheddar ensures a spoonful of nuanced character every time. Dressed in toppings of crisp Cheddar and thinly sliced apples it nestles unique contrasts in a gratifying marriage of flavour.

40 min 4 servings
Herby (Fresh) Vegetable

ingredients

  • 20 g butter
  • 1 coarse onion
  • 1 fat crushed garlic
  • 600 g peeled potatoes
  • 150 g of thinly sliced leek
  • 420 ml chicken broth or vegetable
  • 100 g creme fraiche 38%
  • 200 g parsley
  • salt
  • grated black pepper
  • 100 g crunchy Castello® Tickler Extra Mature Cheddar

Garnish

  • 1 thinly sliced apple
  • fresh parsley
  • olive oil

preparation

Melt the butter in a large saucepan. Sautee onions, potatoes and leeks for approx. 2 min. Pour broth into the pan and allow to boil for approx. 25 min. Cook till vegetables are tender. Add creme fraiche and boil the soup. Add the parsley and blend the soup till completely smooth in a blender. Add salt and pepper to taste. Serve the soup in 4 deep plates. Sprinkle with crunchy Castello Tickler Extra Mature Cheddar cheeseas well as fresh apple, parsley and a dash of olive oil. Serve with coarse bread.