Slow-cooked potato and cheddar soup
» SERVES 4
» PREPARATION + COOKING 8 HOURS 45 MINUTES (PLUS COOLING)
1 stalk celery, trimmed, coarsely chopped 1kg potatoes, coarsely chopped 2 onions, coarsely chopped ½ small cauliflower, coarsely chopped 3 cloves garlic, thinly sliced 2 cups vegetable stock 2 cups water 1½ cups grated cheddar cheese Salt and black pepper ⅓ cup cream ¼ cup parsley 1 Place the celery, potatoes, onions, cauliflower, garlic, stock and the water in a 4.5-litre slow cooker. Cook, covered, on low setting, for 8 hours.
2 Add the cheddar cheese; stir until the cheese has melted. Allow the soup to cool for 10 minutes. Using a stick blender, blend the soup until smooth. Season to taste with salt and freshly ground black pepper.
3 Serve the…
