potato and cheddar souprating:
50g (1 3/4 oz) butter
2 onions, chopped
750g (1 1/2 lb) potatoes, peeled & chopped
3 cups (750 ml / 24 fl oz) chicken stock
1 1/2 cups (375 ml / 12 fl oz) milk
1 1/2 cups (185 g / 6 oz) grated vintage cheddar cheese
cayenne pepper, to taste
salt, to taste
2 tablespoons chopped walnuts
1 small celery stick, chopped
1 tablespoon chopped chives
Melt the butter in a large pan, add the onion and cook until soft but not brown. Add the potato and stock, bring to the boil, reduce the heat, cover and simmer for 20 mins or until the potato is cooked. Leave to cool for 15-20 mins.
Process the soup, in batches, in a blender until smooth. Return to the rinsed pan, add the milk, and bring to the boil, stirring occasionally. Remove from the heat, add the grated cheese and stir until the cheese is melted. Season with salt and cayenne pepper to taste. Cover and keep hot but do not boil.
Mix the walnuts, celery and chives. Sprinkle on the soup to serve.