Ingredients per serve


Potato and Cheese Soup

Cheese Popcorn

  • 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

Simple and on trend, this classic soup with a twist provides a great starter or special.



  1. 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.
  2. 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.