Broccoli and cheddar soup
1 onion finely chopped
170g peeled potatoes chopped into a small dice
1 tbsp vegetable oil
Salt and pepper
850 ml chicken stock (vegetable stock can be used as well if preferred)
175g Pilgrims Choice Extra mature Cheddar grated (leave some back for the end)
2 spring onions finely sliced
In a large saucepan pop in the onions and soften.
Now add in all the other ingredients remembering to leave some grated cheese until the end.
Bring to the boil and simmer until all the vegetables are soft.
Pop 3/4 of the ingredients into a blender and whizz until smooth
Pop these back into the pan, give a good stir and re heat if necessary.
Serve into a bowl and sprinkle over some more cheese and the spring onions
Serve with a wedge of cheesy garlic bread.
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