Creamy cheese and potato soup

This deliciously warm dish is a great midweek lunch and dinner. The filling soup is super easy to make in bulk if you are catering to a large group of people or just want to stock up on meals you can store in the freezer to pull out whenever you feel like an easy meal. Serve with a side of garlic bread to sure you soak up every last drop!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1.25kg Desiree potatoes, peeled, chopped
• 1L (4 cups) chicken stock
• 2 tsp finely chopped rosemary
• 375ml (1 1/2cups) milk
• 150g (1 1/2 cups) grated Swiss cheese
• 4 shortcut bacon rashers, thinly sliced and fried, to serve
• 2 tsp chopped parsley, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Cook onion. Stir for 5 minutes until tender. Add potato and stir. Increase heat to high. Add chicken stock and rosemary. Bring to a boil. Reduce heat to low. Leave to simmer, partially covered, for 15-20 minutes or until potato is softened. Remove from heat and set aside to cool.
2. Blend the mixture until smooth. Return to medium-low heat. Add milk. Cook and stir constantly for 3 minutes until smooth. Stir in cheese until melted.
3. Divide among bowls. Top with fried bacon and sprinkle parsley. Serve hot.