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Ingredients
45 ml butter
1 onion, chopped
2 stalks celery, finely chopped
4 large potatoes (±750 g), peeled & diced
500 ml chicken stock
250 ml LANCEWOOD® Buttermilk - shake well before opening
To serve:
Fresh french loaf
Butter
LANCEWOOD® Cheddar, grated
Fried bacon, chopped
Spring onions, chopped
Method
Heat the butter and fry the onion and celery until soft. Add the potatoes and the stock and simmer over low heat until the potatoes are soft. Use a stick blender and blend until smooth. Stir in the buttermilk and heat through.
To serve:
Sprinkle the bacon and spring onions on top of the soup, and serve with freshly buttered bread and grated cheese.
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