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Potato and cheese soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Prep ahead for a savory and convenient midweek meal with this make-ahead potato soup.
Ingredients:
  • 18.20 gm 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 tsp 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)
  • 125.00 ml picked watercress sprigs
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • Make a vibrant watercress oil by blending watercress and olive oil in a small food processor until velvety smooth. Then, strain the mixture through a very fine sieve for a silky finish.
  • In a large saucepan over medium-high heat, warm the oil and sauté the onion for 5 minutes until softened. Add the potato, increase to high heat, pour in the stock, add the rosemary, and bring to a boil. Lower the heat and simmer partially covered for 15-20 minutes until the potato is tender. Cool before serving.
  • Blend the mixture until it is velvety. Return it to the stove over medium-low heat and pour in the milk. Cook and stir for about 3 minutes until everything is heated through. Add the cheese and stir until it melts seamlessly into the mixture. Dish it out into bowls and garnish with watercress oil, extra onion, watercress sprigs, and bacon. Serve with toast on the side, if desired.

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