Creamy potato & garden herb soup with melting Irish Cheddar

Preparation

Slice the onions. Slice the Maris Piper potatoes. Grate the mature Irish cheddar cheese.

Method

1. 1 Melt the butter in a large saucepan then add the onion and potato, a pinch of salt and the thyme, coating well with the butter. Cover tightly and cook gently for 5 minutes to soften but not colour the vegetables.
2. 2 Stir in the stock together with 500ml hot water, bring to the boil then part-cover and simmer for 10 minutes or until the potato is tender.
3. 3 Remove the thyme. Blend the soup until smooth then return to the heat. Stir in the milk or crème fraiche and the chopped herbs (e.g. chives, dill and parsley). Serve piping hot, sprinkling each bowlful with grated cheese.