Cheddar Cheese Soup Recipe

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Cheddar Cheese Soup

Source : Nita Mehta’s Soups, Salads and Starters

Serves : 5-6

What I Used:

2 onions, chopped

3 medium potatoes, peeled and chopped

25gm (1 cube Amul cheese) cheddar cheese, grated

2 tbsp butter

1 cup milk (I used low fat ‘cuz that’s all I had)

5 cups water

1/2 cup sour cream (I didn’t use this)

1/2 tsp freshly ground black pepper

1 tsp salt

To Garnish:

Croutons

25gm (1 cube Amul cheese) cheddar cheese, grated

Fresh coriander leaves (optional)

How I Made It:

1. In a pressure cooker pan, add the butter and brown the onions lightly.

2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire.

3. When cooled, blend the pressure cooked onions and potatoes in a mixer to a puree, along with the water used for cooking them.

4. Strain the puree (I didn’t do this) and set aside.

5. Boil the milk separately. Bring the strained pureed soup separately to boil and add the milk, stirring continuously. Simmer for 2-3 mins on low flame.

6. Add grated cheese, salt and pepper.

7. Finally add the sour cream, if using, keeping the soup on very low flame and stirring continuously. Remove from fire.

8. To serve, grate top off with some grated cheese and toasted croutons with coriander leaves if using. Serve hot.