Potato, Cheddar, and Chive Soup

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This comforting potato, cheddar, and chive soup is a wonderful choice for a filling, high-protein lunch or a simple midweek supper. By using a slow cooker, the potatoes develop a deep, mellow flavour that pairs perfectly with the sharpness of mature cheddar cheese and the subtle onion notes of fresh chives. It is a versatile dish that offers a lovely balance of creamy textures and savoury depth, making it a reliable favourite for the colder months.

Designed to be both effortless and nourishing, this homemade soup is ideal for busy households. The recipe allows you to customise the consistency, whether you prefer a silkier finish or a more rustic, chunky feel. Serve it piping hot with a crusty piece of sourdough or a side salad for a wholesome, protein-rich meal that the whole family will enjoy.

Ingredients for Potato, Cheddar, and Chive Soup

4 large potatoes, peeled and sliced
950ml chicken stock, plus more as needed
1 large clove garlic
120g shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
1/4 kopp hackad färsk gräslök
Salt och nymalen svartpeppar
240ml double cream, half-and-half, or soured cream (optional)
60ml crumbled sharp Cheddar cheese, for garnish

How to make Potato, Cheddar, and Chive Soup

Place the potatoes and 240ml the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.

Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.

Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.

For a Southwestern version of this soup, use coriander instead of chives, and add 1 (110g) can chopped roasted green chillies and 1 teaspoon each ground cumin and coriander.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.