Montana's Potato & Cheese Soup
Melt the butter on very low heat, add the onions and the carrots, cover and let cook for about 25 minutes.
Add the potato, parsley and chicken stock.
Bring to a boil, cover and lower heat. Cook for about 30 minutes until the potatoes are nice and soft.
Remove from heat, Use a moulinex (hand blender) to mix it all up to obtain the consistency you'd like. (smooth)
Return to heat
.
Now, VERY SLOWLY add your grated cheese all the while stirring so it can melt in.
Once it's all in and the soup is hot you can serve it up.
My son & I make this soup often as it is his favourite, and he can help by getting out all the ingredients, and if we are not short on time he "chops" the carrot & potato with his little paring knife. THanks to Montana (another forum member) for this, it has become a real family fave.
Ingredients
2-3 carrots, peeled, and diced up
2 -3 onions, chopped up
50g of butter
5 Cups of chicken stock
6 sprigs of parsley
2-3 big potatoes, peeled and diced up
2 Cups of grated cheese, tasty cheddar•