Use-up Quick Cheese Soup

John A
John A @JohnA
Essex

Not exactly a summer soup but tasty nonetheless. I had some cheese near “Use by” date and some leftover veggies, so I experimented using the soup-maker for speed and ease. It comes out very silky-creamy. Please note that the types and quantities of cheese simply reflected what needed using up. For those who’re counting, it worked out at 344 calories per portion. #WastenotWantnot

Use-up Quick Cheese Soup

Not exactly a summer soup but tasty nonetheless. I had some cheese near “Use by” date and some leftover veggies, so I experimented using the soup-maker for speed and ease. It comes out very silky-creamy. Please note that the types and quantities of cheese simply reflected what needed using up. For those who’re counting, it worked out at 344 calories per portion. #WastenotWantnot

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Ingredients

Around 30 minutes including prep
4 servings
  1. 65 gShropshire Blue cheese, crumbled
  2. 85 gCheddar cheese, in small cubes
  3. 2 clovesgarlic, chopped
  4. 2 stickscelery, chopped
  5. 1carrot, diced
  6. 2Jersey Royal potatoes, diced small
  7. 1onion, chopped
  8. 50 gbutter, in small cubes
  9. 80 gcrème fraîche
  10. 750 mlchicken stock (I used 2 Knorr stock cubes

Cooking Instructions

Around 30 minutes including prep
  1. 1

    Put all the ingredients in the soup-maker, put the lid on and push the start button.

  2. 2

    At the end of the cycle (usually 22-25 minutes) season if wished (I didn’t) and serve piping hot into warmed bowls with the bread of your choice.

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John A
John A @JohnA
on
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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