Cheese & Potato Soup

This is one of the MOST amazing soups and a firm favourite with my two boys. I originally made this soup when we lived in the United States as it is best made with an American processed cheese called ‘Valveeta’.

• 1 large onion
• 1 large leek
• 3 large potatoes
• 3 chicken stock cubes or 3 teaspoons of bouillon
• 1/4 pint of full fat milk
• half a block of ‘Valveeta’ cheese or in the UK two heaped tablespoons of cheese sauce mix or a packet of powdered cheese sauce mix.

Gently fry the chopped onion and the leek in a small drop of olive oil. When the onion is opaque add about two pints of water and then blitz until the leek and onion are blended completely.

Add the potatoes which you have peeled and cubed into bite size bits. Add the stock cubes or the bouillon. Cook until the potato is cooked, about 20 minutes on a medium heat.

Add the milk and ‘Valveeta’ cheese until it’s all dissolved and creamy. If you don’t have ‘Valveeta’ cheese keep the heat going on the stove and slowly add the cheese sauce mix stirring all the time until the mixture thickens up. Add more sauce mix or ‘Valveeta’ until the mixture is the required thickness. Salt and pepper to taste.