Potato and Cheese Soup
Ingredients
- 4 large potatoes, cubed
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2 tablespoons flour
- 1/4 cup butter
- 2 cups milk
- 1 cup shredded cheddar cheese
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Preparation
In a large pot, place the potatoes and onion, cover with water, heat on high heat until the water boils and cook the potatoes until soft and fully cooked.
Drain the potatoes and onion, place in a blender jug and add 2 cups of the broth, blend on medium speed until smooth.
Place the mixture in a deep pot, add the remaining broth, salt, and cardamom.
In a medium pot, place the flour and butter, heat on medium heat until the flour turns golden, add the milk while stirring with a whisk until a smooth sauce forms, then add to the potato and broth mixture while stirring until well combined.
Place the soup on medium heat, stir with a wooden spoon until it starts to boil, reduce heat and let the soup cook for 10 minutes, stirring occasionally.
Remove the pot from heat, add the cheese and lemon juice, pour the soup into a deep serving bowl and garnish with parsley, serve with toasted bread.
