CHEDDAR AND POTATO SOUP WITH BACON

Here’s a delicious soup that’s warming, creamy and filling enough to satisfy the most demanding of appetites!

It’s thick and hearty and makes a perfect lunch. Either that or serve at teatime with chunks of crusty bread and butter. You can also add a swirl of cream when you’re serving it – pure perfection!

Thanks to Lakeland for this week’s recipe.

You’ll need:

● 2 medium floury potatoes, scrubbed ● ¼ small onion, sliced ● 1 tsp oil ● 480ml skimmed milk ● 40g cheddar cheese, grated ● ½ tsp dried dill ● ½ tsp dried rosemary ● 55g bacon, chopped into small pieces ● A few sprigs fresh dill

Method:

1. Preheat the oven to 180C (160C fan)/gas mark 4/350F. Bake the potatoes for an hour until soft inside. Wrap in foil to keep warm and turn off the oven.

2. Fry the onion in the oil, stirring occasionally, until soft but not brown. Roughly chop one of the baked potatoes and place in a food processor with the milk, cheese, onion, rosemary and some of the dill (keep some for the garnish). Add a little salt and blend until smooth.

3. Pour the soup into a pan, cook on a medium heat for five minutes then season with black pepper. Meanwhile, fry the bacon pieces until crispy.

4. Roughly chop the remaining baked potato. Divide the soup into four bowls and top with potato, bacon and sprigs of dill.