This is a family favourite taken from The Cranks Recipe Book. It is always a big hit with children, especially over the Winter months.
- 1 onion finely chopped
- 1 potato finely chopped
- 25g butter
- 600ml / 1 pint vegetable stock
- 1 garlic clove finely chopped
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 284ml / 1/2 pint milk
- 175g grated cheddar cheese
- Salt and pepper to taste
Melt the butter in a large pan or stock pot and saute the potato and onion until the onion is soft.
Add the stock, garlic and herbs and bring to the boil. Reduce the heat and simmer for 25 minutes.
Add the remaining ingredients and allow to cool. Blend using a hand held blend or transfer to a liquidiser.
To serve, reheat very carefully to serving temperature. Do not allow to boil or the cheese will go stringy. Adjust seasoning to taste.
Serve with crusty bread.