Cheesy Potato Chowder

 

Well, the weather turned quite chilly over the weekend.  I found myself wanting to put the heat on but resisting it as much as I could . . .  I don't want to start paying to heat the house just yet.  I made us a delicious soup instead which warmed us from the inside out and a sweater took care of the rest! 


 

This soup is so easy and quick to make  . . .  and I am betting that you have everything in your kitchen right now to make this delicious soup.   Cheesy Potato Chowder.    

 

It's amazing what you can do with just a few ingredients . . .  simple things like potatoes, spring onions, brown cooking onions, a bit of chicken stock and some cream! 

 

I always add some cripsy croutons to the top for added interest . . .  and of course more cheese.   The end result being a quick and simple supper that needs only a crusty roll on the side and perhaps a salad to be a complete, hearty and delicious meal.

 

*Cheesy Potato Chowder*

Serves 4

Printable Recipe  

Simple, quick and delicious.   For those nights when you don't have a lot of time.   A crusty roll or scone on the side is all you need and your meal's complete.  Hearty and fulfilling.  

3 TBS butter
1 small onion, peeled and chopped
6 spring onions, finely chopped (including the green bits)
4 potatoes, peeled and cut into chunks
700ml of chicken stock (3 cups)
sea salt and ground white pepper
150ml milk (2/3 cup)
150ml whipping cream (2/3 cup)
2 TBS chopped fresh flat leaf parsley
2 1/2 ounces coarsely grated cheddar cheese 

homemade garlic croutons to serve (see below)

 

Heat the butter in a large saucepan.  Once it begins to foam add the onion, spring onions, and potatoes.  Cover and cook over medium heat for about 5 to 7 minutes, or until the onions are tender. 

Add the stock, Bring to the boil.  Reduce the heat then cover and simmer for 15 to 20 minutes over medium low heat, until the potatoes are tender.  Remove pan from the stove.

Mash the potatoes well with a potato masher.  Season to taste with the salt and pepper.  Stir in the milk and the cream.  Re-heat gently until nice and hot without boiling.  Ladle into heated bowsls and sprinkle with the cheese, parsley and croutons to serve.  

Note - I make my own garlic croutons. I just beat some softened butter together with a crushed clove of garlic, brush that mixture on both sides of sliced bread (white or brown or seeded, it doesn't matter), cut the bread into little shapes and then bake the shapes on a tray in a hot oven until they are crispy brown all over. Easy Peasy, Lemon Squeasy!!