Red Jacket Potato and Tasty Cheddar Soup

Serves 4


  • 25g butter
  • 1 medium sized onion, roughly chopped
  • 3 garlic cloves, thinly sliced
  • 1 pinch cayenne pepper
  • 500g Wilcox Red Jacket Potatoes, peeled and roughly chopped
  • 500ml chicken stock
  • 100g tasty cheddar cheese
  • 1/2 tsp salt
  • 100ml cream
  • Prawns (optional)
  • Chives (optional)
  • Paprika (optional)
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How to Use Four Sides of Your Grater


Melt butter in a large pot. Add onions, garlic and cayenne pepper and sweat on low heat for 5 minutes. Add potatoes, 500ml water and stock, turn up heat and bring to the boil.

Turn down and simmer for 25 minutes until potatoes are soft when pierced with knife.

Stir in the cheese, salt and cream and bring back to a simmer. Remove from heat.

Blend in food processor until smooth.

To serve, reheat, stirring continually in a heavy based pot.

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