This is pure comfort food, cheese and carbs.
Shit you’ll need:
- Some spuds, or instant mash flakes. Use two large potatoes per person. I leave the skins on.
- A chopped onion.
- 750ML vegetable stock.
- 1tsp cracked black pepper.
- 1tsp garlic.
- 1tsp English mustard.
- 1.5 cups of medium to mature cheddar cheese.
- 2tblspns of olive oil.
- Optional: mixed herbs.
If you’re using instant mash this will take less time. If you’re using raw potatoes, you’ll need to cut them into small chunks, and shove them in your slow cooker with the stock first of all. I don’t feel you need to add salt to this recipe because the cheese will have plenty of salt in, as will the vegetable stock.
If you’re working with raw potatoes, add everything but the cheese and cook on auto for as long as they need to soften. If you want to keep the soup chunky, just add the cheese and allow to melt for a further half an hour. If you want a smoother soup, whizz the fuck out of the soup in a food processor before returning it to your slow cooker and adding the cheese.
If you choose to add herbs, add them with the vegetable stock, or you can sprinkle them on top of the soup when you serve it.