Cheese Soup

Cheese Soup


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It's best to use a strongly flavoured cheese for this lovely soup, such as Gruyere. The potatoes make it dense and rich.


Serves: 4 

  • 50g butter
  • 1 onion, finely diced
  • 2 potatoes, peeled and diced
  • 4 cups (1 litre) beef stock
  • 150-200g Gruyere cheese, grated or crumbled
  • 1/2 cup (125ml) cream
  • salt, pepper and nutmeg, to taste
  • croutons, to serve (optional)

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat butter in a saucepan and saute the onion and potatoes. Add beef stock and bring to a boil. Reduce heat to a simmer.
  2. Stir in the cheese and simmer on low heat 15 minutes or until potatoes are soft.
  3. Stir in cream, reheat and season with salt, pepper and nutmeg. Serve with croutons.

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