Potato & Cheese Soup, Cheesy Popcorn
Simple and on trend, this classic soup with a twist provides a great starter or special.
Ingredients per serve
Potato & Cheese Soup, Cheesy Popcorn
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€3.77
Potato and Cheese Soup
Extra-virgin olive oil
/ml
20.0 ml
0%
Onion, diced
/g
80.0 g
0%
Milk
/ml
900.0 ml
0%
KNORR Concentrated Liquid Stock 1 kg
/g
40.0 g
0%
Water
/l
1.5 l
0%
KNORR Potato Flakes GF 4kg
/g
250.0 g
0%
Rosemary, fresh, finely chopped
/g
10.0 g
0%
Grated Swiss cheese
/g
150.0 g
0%
Cheese Popcorn
Popcorn Kernels
/g
170.0 g
0%
Butter, melted
/g
120.0 g
0%
Cheddar cheese powder
/g
125.0 g
0%
Mustard powder
/g
3.0 g
0%
Salt
/g
5.0 g
0%
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Potato and Cheese Soup
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Extra-virgin olive oil 20.0 ml
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Onion, diced 80.0 g
-
Milk 900.0 ml
-
Water 1.5 l
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Rosemary, fresh, finely chopped 10.0 g
-
Grated Swiss cheese 150.0 g
Cheese Popcorn
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Popcorn Kernels 170.0 g
-
Butter, melted 120.0 g
-
Cheddar cheese powder 125.0 g
-
Mustard powder 3.0 g
-
Salt 5.0 g
Preparation
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Potato and Cheese Soup
- Heat the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened.
- Pour in the milk, KNORR Concentrated Liquid Stock and water bringing the liquid to a boil.
- Reduce heat to low and simmer, then whisk in the KNORR Potato Flakes GF.
- Whisk until smooth and continue to simmer. After 5 or so minutes, add in rosemary and cheese, stir until combined.
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Cheese Popcorn
- Put popcorn kernels in a medium brown paper bag and roll the top closed.
- Microwave until the kernels stop popping at the rate of at least 1 per second.
- In a large brown paper bag, combine the popcorn and butter by shaking the bag while pouring the butter in a slow stream. Once all the butter is in, roll the bag closed and shake it REALLY well.
- Combine the cheddar cheese powder, mustard powder and salt in a small bowl. Sprinkle over the popcorn while shaking the bag. Roll the bag back up and shake vigorously.
