Red Jacket Potato and Tasty Cheddar Soup

bowl Serves 4


  • 25 g butter
  • 1 medium sized onion, roughly chopped
  • 3 cloves garlic, thinly sliced
  • 1 pinch cayenne pepper
  • 500 g Wilcox red jacket potatoes, peeled and roughly chopped
  • 500 ml chicken stock
  • 100 g tasty cheddar cheese
  • 1/2 tsp salt
  • 100 ml cream
  • prawns (optional)
  • chives (optional)
  • paprika (optional)
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  • 1. 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.

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

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

  • 4. Blend in food processor until smooth.

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

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