Traditional Old-Fashioned Boiled Dinner (Maritime & New England Classic)
Wednesday, 23 September 2026
There is nothing quite as comforting when the cooler months roll around as a good old-fashioned Boiled Dinner - a true Maritime and New England classic that's been loved for generations. This humble one pot meal starts with salty meat simmered low and slow until tender, creating a rich cooking liquor that infuses the eating vegetables with deep, nostalgic flavour.
Simple ingredients, gentle cooking, and timeless tradition come together to create a dish that's plain, hearty, and incredibly satisfying. The kind of meal which has been enjoyed for decades. If you are craving cozy comfort food that feels like home, this classic boiled dinner delivers every single time!
One of my favourite meals has to be a good old fashioned boiled dinner. This is very much a Maritime thing. Or even a New England thing. (The Eastern side of Canada is called the Maritimes and consists of New Brunswick, Nova Scotia, and Prince Edward Island.)
A lot of people in the Maritime provinces can trace their lineage back to the Loyalists who moved up from the American Colonies, after the War of Independence. And a lot of Maritimers left the Maritimes and moved to New England after WW2 looking for work.
I have family on both sides of the border, and I would wager that we all enjoy a good old fashioned boiled dinner from time to time!
A boiled dinner is a one pot dish, from the days before slow cookers, which consists of simmering salty meat (ham or beef) until tender in cooking liquor and adding vegetables at the end to cook in that same liquid.
The long slow simmer of the meat, lends such a tender quality to the meat and flavours the liquor, which then imparts flavour into the vegetables when you cook them in it.
When everything is all done, you just slice your meat and serve it with the cooked vegetables. You can strain the cooking liquor if it isn't too salty and serve the meat and veg in shallow bowls with some of the liquor spooned over top, but my favourite way is to just serve the sliced meat and veg along with a delicious parsley sauce. This makes for some really good eating, and you usually have plenty of meat leftover to enjoy in sandwiches or even a pan of hash or bubble and squeak the next day.
This is humble, simple, economical and very delicious and has been feeding Maritimers for many, many years. I hope you will be inspired to give it a go!
INGREDIENTS NEEDED
TO MAKE
🥕✨A TRADITIONAL BOILED DINNER🥕✨
Simple ingredients put together in the most delicious way.
For the meat:
- 3 1/2 pound corned beef, gammon or salt beef
- 2 leeks, trimmed and cleaned
- 1 carrot
- 2 ribs celery
- a cinnamon stick
- 9 peppercorns
- 6 stalks parsley
- a couple bay leaves
- cold water to cover
- (If doing gammon, you can do half water and half apple juice)
For the Vegetables:
- 1 small rutabaga/swede peeled and cut into thick slices
- 1 small head of white cabbage, trimmed and cut into quarters
- 6 to 8 carrots peeled
- 6 to 8 medium sized potatoes, peeled and halved
For the Parsley Sauce:
- 2 TBS butter
- 2 TBS flour
- 2 cups (480ml) milk
- pinch dry mustard
- freshly grated nutmeg to taste (a pinch)
- salt and white pepper to taste
- several handfuls of fresh parsley, washed, dried and chopped
🥕✨INGREDIENTS NOTES🥕✨
Meat (Corned Beef, Gammon, or Salt Beef)
This dish is built on salty, slow‑simmered meat, which seasons the entire pot as it cooks. The long simmer makes the meat beautifully tender and infuses the cooking liquor with deep flavour .
You can use corned beef, gammon, salt beef, or even brisket depending on what’s available .
If using gammon, half apple juice and half water adds a gentle sweetness and helps balance the saltiness .
Aromatics (Leek, Carrot, Celery)
These vegetables are added at the start to flavour the broth rather than to be eaten. They’re removed before adding the serving vegetables .
They create a savoury base that supports the meat and the later vegetables.
Spices & Herbs
Cinnamon stick: Adds a subtle warmth and depth to the cooking liquor — not sweet, just round and comforting .
Peppercorns: Provide gentle heat without overpowering the dish.
Parsley stalks: Infuse herbal freshness into the broth.
Bay leaves: Classic for long simmers; they add a soft, savoury backbone.
Vegetables (Carrots, Swede/Rutabaga, Cabbage, Potatoes)
These are the vegetables that will be served with the meat. They’re added in stages so everything cooks evenly and stays tender but not mushy .
Cabbage: Cut into wedges with the root intact so it holds together during cooking .
Swede/Rutabaga: Adds earthy sweetness and stands up well to long cooking.
Carrots: Left whole for rustic presentation and even cooking.
Potatoes: Halved so they cook through and absorb the broth’s flavour.
Parsley Sauce
A simple white sauce enriched with butter, milk, mustard, nutmeg, and plenty of parsley. It brings creaminess and brightness to the plate and complements the salty meat beautifully .
White pepper keeps the sauce visually clean and traditionally flavoured.
🥕✨HOW TO MAKE A BOILED DINNER🥕✨
Although this does take a bit of time to cook to perfection it is very simple to make.
- Place the meat, leeks, carrot, celery, cinnamon stick, peppercorns, parsley stalks and bay leaf into a large saucepan. Cover with the cold water. Bring to the boil. (Just to the boil, as soon as it reaches boiling turn it down to a simmer.)
- Scoop off any scum which has risen to the top and discard, then reduce to a simmer and partially cover. (I use a metal spoon to skim the top.)
- Simmer slowly for 3 to 4 hours until the meat is very tender. A fork should go through it easily. Remove the meat and set aside to keep warm. (Its important not to have the pot liquor boiling. This may toughen the meat rather than tenderize it.)
- Remove and discard the carrot, leek and celery. (All the flavour will be cooked out of them anyways.)
- Bring the liquid back to the boil, add the cabbage and cook for about 10 minutes, then add the potatoes and swede, cook for about 10 minutes longer, add the carrots and cook for a further 5 to 10 minutes at which time all of the vegetables should be tender. (It is important to add the veggies in stages from the one which will take the longest to cook and ending with the one which will cook the quickest.)
- While your vegetables are cooking make your parsley sauce. Melt the butter in a saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes, then whisk in the milk slowly. (I use a small wire whisk.)
- Cook, stirring, until the mixture comes to the boil, then reduce to a slow simmer and cook for about 10 minutes. (It should be smooth and lump free.)
- Season to taste with a grating of nutmeg, salt and white pepper. Stir in the chopped parsley and serve. (Serve the sauce soon after adding the parsley so as to keep the colour bright and the flavour fresh.)
- To serve slice the meat across the grain into thick slices, and place on dinner plates along with some of the vegetables. Pass the parsley sauce at the table.
🥕✨HINTS & TIPS FOR SUCCESS🥕✨
Start with cold water for the meat
Beginning with cold water helps the salty meat gently release it's flavour into the cooking liquor as it comes to a boil, creating the rich savoury base you want for the vegetables later.
Skim the scum early
Once the pot comes to a boil, skim off any foam that rises. This keeps your broth clean and clean-tasting.
Low and slow is the secret
A long gentle simmer is what makes the meat meltingly tender. Rushing this step means your meat may not soften properly.
Remove aromatics before adding serving vegetables
The leek, carrot, and celery used to flavour the cooking broth should be discarded before adding the fresh vegetables. This keeps textures pleasant and prevents overcooking.
Cut cabbage into wedges that hold together
Leave the root end intact when cutting your cabbage. It keeps the wedges from falling part in the pot.
Add vegetables in stages
Cabbage first, then potatoes and swede, then carrots. This ensures everything cooks evenly and nothing turns mushy.
Let the meat rest before slicing
Once tender, remove the meat and keep it warm while the vegetables cook. Resting helps it to slice beautifully.
Parsley sauce makes it sing
The Parsley sauce adds creaminess and brightness that complements the salty meat and earthy vegetables perfectly. It's a classic pairing for a reason.
🥕✨FREQUENTLY ASKED QUESTIONS🥕✨
WHAT EXACTLY IS A BOILED DINNER?
It's a traditional Maritime and New England one-pot meal made by simmering salty meat (ham, gammon, corned beef, salt beef or brisket) until tender, then cooking vegetables in the same flavourful liquor.
WHY START THE MEAT IN COLD WATER?
Beginning with cold water help the meat to slowly release it's flavour as it comes to a boil, creating a rich, savoury cooking liquor that seasons the vegetables beautifully.
WHAT AROMATICS SHOULD I ADD TO THE POT?
Leek, carrot, celery, cinnamon stick, peppercorns, parsley stalks, and bay leaves. These build a deep, comforting flavour base for both the meat and the vegetables.
HOW LONG SHOULD I SIMMER THE MEAT?
Long and slow, this is not a quick fix. About 3 to 4 hours, until a fork slides easily into the meat. Tenderness is key to a perfect boiled dinner.
DO I SERVE THE FIRST BATCH OF VEGETABLES?
No, these are added just to flavour the stock. Scoop the out and discard before adding the serving vegetables.
WHAT VEGETABLES WORK BEST FOR SERVING?
Carrots, swede/rutabaga, cabbage and potatoes. Heart vegetables that hold up well to simmering and soaking up the broth's flavours.
HOW DO I KEEP THE CABBAGE FROM FALLING APART?
Trim it and cut it into thick wedges with the root end intact. This keeps the wedges together during cooking. Also pick a nice tight head of cabbage.
CAN I SERVE THE COOKING LIQUOR?
Yes, but only if it is not too salty. Strain it and spoon a little over the meat and vegetables. Otherwise, skip it and serve it with the delicious parsley sauce. I also have a recipe for a fabulous Onion & Mustard Sauce here.
🥕✨MORE TRADITIONAL MARITIME RECIPES TO ENJOY🥕✨
Food in the Canadian Maritimes region may be humble, but I can promise you, it is always delicious.
OLD FASHIONED BAKED BEANS - Rich, hearty, and steeped in old-fashioned comfort, these classic beans simmer low and slow until they are tender, deeply flavored, and beautifully caramelized. Made with simple pantry staples - navy beans, molasses, brown sugar, mustard and a touch of cider vinegar. These bake for hours, filling the kitchen with nostalgic warmth and that irresistible sweet-savoury aroma that generations have always loved. This timeless, family recipe delivers pure cozy satisfaction in every bite.
NOVA SCOTIA FISH CHOWDER - This is a simple, old-fashioned bowl full of home-sweet-home. Creamy, hearty, and deeply delicious. Made with tender haddock, potatoes, onions, salt pork or bacon, and milk. It's a recipe which has stood the test of more than a century, celebrated for it's straightforward ingredients and honest flavours. The chowder simmers gently until the fish is perfectly tender and the broth rich and velvety. This is the kind of Maritime comfort food that warms you from the inside out.
Pin this delicious recipe to your Main Dish, or Traditional recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 - 6
Traditional Old-Fashioned Boiled Dinner
Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M
Simple ingredients done well. A bit old fashioned, but delicious nonetheless. Comfort food, plain and humble. A traditional dinner from the East coast of Canada.
Ingredients
For the meat:
- 3 1/2 pound corned beef, gammon or salt beef
- 2 leeks, trimmed and cleaned
- 1 carrot
- 2 ribs celery
- a cinnamon stick
- 9 peppercorns
- 6 stalks parsley
- a couple bay leaves
- cold water to cover
- (If doing gammon, you can do half water and half apple juice)
For the Vegetables:
- 1 small rutabaga/swede peeled and cut into thick slices
- 1 small head of white cabbage, trimmed and cut into quarters
- 6 to 8 carrots peeled
- 6 to 8 medium sized potatoes, peeled and halved
For the Parsley Sauce:
- 2 TBS butter
- 2 TBS flour
- 2 cups (480ml) milk
- pinch dry mustard
- freshly grated nutmeg to taste (a pinch)
- salt and white pepper to taste
- several handfuls of fresh parsley, washed, dried and chopped
Instructions
- Place the meat, leeks, carrot, celery, cinnamon stick, peppercorns, parsley stalks and bay leaf into a large saucepan. Cover with the cold water. Bring to the boil.
- Scoop off any scum which has risen to the top and discard, then reduce to a simmer and partially cover.
- Simmer slowly for 3 to 4 hours until the meat is very tender. A fork should go through it easily. Remove the meat and set aside to keep warm.
- Remove and discard the carrot, leek and celery.
- Bring the liquid back to the boil, add the cabbage and cook for about 10 minutes, then add the potatoes and swede, cook for about 10 minutes longer, add the carrots and cook for a further 5 to 10 minutes at which time all of the vegetables should be tender.
- While your vegetables are cooking make your parsley sauce. Melt the butter in a saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes, then whisk in the milk slowly.
- Cook, stirring, until the mixture comes to the boil, then reduce to a slow simmer and cook for about 10 minutes.
- Season to taste with a grating of nutmeg, salt and white pepper. Stir in the chopped parsley and serve.
- To serve slice the meat across the grain into thick slices, and place on dinner plates along with some of the vegetables. Pass the parsley sauce at the table.
Notes
If the cooking liquor is not too salty you can strain it and serve it with the meat and vegetables in shallow bowls.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
There is nothing quite as comforting as a bowl of homemade potato soup, especially one rich with cheddar, garlic, and plenty of hearty goodness. This Easy Cheddar & Garlic Potato Soup is the kind of recipe that comes together quickly, uses simple everyday ingredients, and fills your kitchen with the most irresistible, cozy aroma.
Creamy, flavorful, and wonderfully satisfying, it's perfect for busy weeknights, chilly days, or any time you are craving a warm hug in a bowl. If you love easy comfort food that delivers big flavour with minimal effort, this soup is sure to become a new favourite.
We have had a few really chilly days of late. Soup weather. There is nothing like a hot bowl of soup to help take the chill off of your bones. This was a soup that I saw on Pinterest a few weeks back and had saved. I liked the idea of a potato soup, heavy on the garlic and cheese.
When I went to print out the recipe however, I quickly realized that the photo which had been included with the soup was not relevant to the recipe. It was all AI generated, which was somewhat disappointing. I did not think I could trust it, but I was pretty much invested by that point with the idea of this soup so I went ahead with it and kind of mashed it together using some ideas from a variety of different recipes, using what I had on hand.
The end result was an incredibly delicious soup. Garlicky without being overly so. Rich and thick and indulgent with the cheese and the cream. The combination of herbs was just right. Not overpowering in any way. It also enabled me to use up the last of the cheddar I had bought when my sister and I went to the cheese farm earlier in the summer. Yay! I actually got it all used before it went moldy! (A real hazard when you live by yourself!)
It was rich and creamy, with beautiful flavors. I put together a bit of a crispy cheesy garnish to spoon over top. A creamy soup needs something like that I always think, to add extra interest. It certainly was yummy. I was really pleased with this soup and thought you would also enjoy it!
At least you know I really cooked it! It is getting harder and harder to trust many of the things we see online, don't you think?
INGREDIENTS NEEDED
TO MAKE
🍛EASY CHEDDAR & GARLIC POTATO SOUP🍛
There is nothing really complicated about this soup.
- 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp of dried rosemary
- 1 tsp dried chives
- 1 tsp dried parsley flakes
- pinch of red pepper flakes
- 3 ( 720ml) cups of stock (chicken or vegetable)
- 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
- 1/2 cup ( 120ml) heavy cream
- 1/2 cup (56g) hand grated strong cheddar cheese
- salt and white pepper to taste
To garnish:
- 2 TBS crispy fried onions
- 2 TBS hand grated strong cheddar cheese
- 1/2 tsp parsley flakes
🍛NOTES ON INGREDIENTS🍛
Light Olive Oil
Adds a light flavorful base for sauteing your aromatics. It brings depth without overpowering the remaining ingredients.
Onion
Offers a gentle sweetness that balances the garlic and cheddar perfectly.
Garlic
This is the heat of this soup's cozy flavours. Trust me when I say the amount is perfect.
Dried Herbs
They add a lovely earthy flavour to the soup. You can vary them according to what you have available to you.
Red Pepper Flakes
You can leave these out. They don't add a lot of heat however, so I recommend leaving them in.
Russet Potatoes
These break down easily and create that natural creamy texture without needing additional thickeners. Their starchiness is what gives this soup it's velvety body.
Sharp/Strong Cheddar Cheese
This adds a lovely element of richness, creaminess and flavour to the soup. Do grate your own cheese and use a good quality one.
Heavy Cream
This also adds another element of richness and creaminess to the soup. You can use low fat evaporated milk if you wish to keep the calories and fat down.
THE GARNISH
While this is certainly optional, it does add a lovely touch. Crispy fried onions are usually found in the salad dressing section of the store. A popular brand here is French's. Use the same cheddar as you have used in the soup and dried parsley flakes are perfectly fine.
🍛HOW TO MAKE CHEDDAR & GARLIC POTATO SOUP🍛
This is a very simple soup to make. Quick, easy and delicious.
- Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened. (Do not allow to brown. Don't be in too much of a rush.)
- Add the garlic and the herbs. Cook for one minute longer until very fragrant. (You don't want to burn the garlic or the herbs as they can turn bitter.)
- Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does. (Making sure they are covered allows for even cooking.)
- Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender. (They should break apart easily under the tines of a fork.)
- While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined. (I use a small fork to gently mix them.)
- Using an immersion blender, carefully blend the soup until it is fairly smooth. (You could also do this in a food processor or regular blender. Or, if you want a chunkier soup, simply mash it with a potato masher. I like the herbs, especially the rosemary to be blended.)
- Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper. (Do this off the heat. If it cools too much reheat gently over medium low heat without boiling.)
- Ladle into heated bowls. Top each with a portion of the garnish and serve immediately. (The garnish is thoroughly optional, but very nice.)
🍛HINTS AND TIPS FOR MAKING THE BEST SOUPS🍛
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
🍛FREQUENTLY ASKED QUESTIONS🍛
WHAT MAKES THIS SOUP SO CREAMY?
The creaminess comes from a few things. First pureeing everything with an immersion blender. This makes everything silky and smooth. Second, adding a small amount of cream and a good melting cheddar. This adds to the rich flavours and silky creaminess.
HOW CAN I KEEP THE CHEESE FROM TURNING GRAINY?
Add the cheese off the heat and stir gently. High heat can cause cheese to split. Grate your own cheese if possible. Bagged shredded cheese doesn't melt as smoothly because of the anti-caking starches added to keep them flowing easily.
CAN THIS SOUP BE MADE VEGETARIAN OR VEGAN?
Absolutely. Use vegetable broth for a vegetarian version. For vegan, swap in plant-based butter, dairy free milk and vegan cheddar. A spoonful of coconut cream or dairy-free cream cheese adds extra richness.
WHAT IF MY SOUP IS TOO THICK?
Just stir in warm broth or milk a little bit at a time until it reaches the consistency you like.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
You can certainly use fresh instead of dried. You will need approximately twice the amount as the dried.
CAN THIS RECIPE BE DOUBLED?
Yes, simply double all of the ingredients as written. Cook times should remain the same.
CAN THIS SOUP BE FROZEN?
Yes, but for the best texture, freeze the soup before adding the cheese. Stir in fresh cheddar after thawing and reheating for a smoother finish.
🍛A FEW OTHER SOUP RECIPES FOR YOU TO ENJOY🍛
No doubt about it the temperatures are dropping and soup weather is upon us. Here are a few other delicious soup recipes that we enjoy that I think you will too!
LEMON & CHICKEN SOUP - A bright and comforting soup that is quick to make and wonderfully fresh, with tender chicken, sweet carrots, and broken spaghetti simmered in a rich chicken stock. A squeeze of fresh lemon adds a sunny layer of flavour that lifts the whole bowl without overpowering it. Finished with plenty of Parmesan and parsley, it's hearty, satisfying, and perfectly belly-warming. Perfect for cooler days.
Pin this delicious recipe to your Soup or Potato recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Three servings
Easy Cheddar & Garlic Potato Soup
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Simple, rich, hearty and delicious. A real belly warmer on a cool day. This is a small batch recipe that can easily be doubled.
Ingredients
- 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp of dried rosemary
- 1 tsp dried chives
- 1 tsp dried parsley flakes
- pinch of red pepper flakes
- 3 ( 720ml) cups of stock (chicken or vegetable)
- 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
- 1/2 cup ( 120ml) heavy cream
- 1/2 cup (56g) hand grated strong cheddar cheese
- salt and white pepper to taste
To garnish:
- 2 TBS crispy fried onions
- 2 TBS hand grated strong cheddar cheese
- 1/2 tsp parsley flakes
Instructions
- Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened.
- Add the garlic and the herbs. Cook for one minute longer until very fragrant.
- Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does.
- Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender.
- While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined.
- Using an immersion blender, carefully blend the soup until it is fairly smooth.
- Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
- Ladle into heated bowls. Top each with a portion of the garnish and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons