Potato,Garlic and Cheese Soup

07/01/2009 at 16:31 · Filed under Recipes and tagged: celery, cheese, garlic, leek, Mooli, potato, soup, Verdurette

When you are short on vegetables, then here’s one to try. All you need are potatoes, onions and garlic, it can be dressed up in anything else, I’ve used fresh parsley but any herbs will lift it, if you don’t have herbs then maybe try a blue cheese such as Stilton, all you have to do is use your imagination and experiment.

• 1 tablespoon of olive oil 1oz/25g of butter
• 1/2lb/225g finely chopped onions
• 1 large very finely chopped clove garlic
• 1 lb/450g peeled and chopped potatoes
• 2pts/l.2ltrs Stock
• White pepper
• 2oz/50grams cheese, either cream, or grated cheddar
• Parsley small bunch finely chopped
• Dried chili flakes (optional extra)

Sauté the onions and garlic in the olive oil or butter over a very gentle heat until the onions become transparent.
Add the potatoes and stir constantly for five minutes
Add the stock (see below for options)
Simmer for 45minutes
Leave it, mash it or whizz it
Take off the heat and stir in the cheese and parsley and chili if you want an extra kick.

For the stock you can use the recipe provide on blog or try the Verdurette or just use stock cubes.  I made a new batch of Verdurette using leek, celery, mooli and garlic

The proportion is 5:1 of Vegetable and garlic to Salt

One day I would love to try this soup served as I saw some other soups being served in Bulgaria. Using small round loaves that have had the top cut off and hollowed out (but I should think care needs to be taken to leave a 1/2 inch or 1 1/2cm or so on the inside walls and base), I would bake these bone dry in a very slow oven. The soup is poured in and the top acts as a lid.

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