“A cheese flavoured potato soup, often served as a quick meal.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 pint pork stock
  • 10 ounces potatoes, peeled and diced (weighed after peeling)
  • 2 leeks, washed, trimmed and finely chopped
  • 2 carrots, peeled and grated
  • salt and pepper
  • 1 ounce pinhead oats
  • 2 ounces grated cheese, preferably Cheshire

Directions

  1. Put the stock into a large saucepan, add the potatoes, leeks, carrots and seasoning.
  2. Bring to the boil, then reduce heat and simmer for 15 minutes, or until the vegetables are soft.
  3. Sprinkle in the oatmeal and simmer for a further 10 minutes, or until soup has thickened.
  4. Just before serving stir in half the cheese.
  5. Pour into 4 soup bowls, sprinkle on the remaining cheese and serve with crusty rolls or bread.

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