Sweet treats
Meals
DrinksCheese and Potato Soup
Mashed potato, carrot and celery slow-cooked in chicken stock, then thickened with milk and finished with melting cheese. A cosy, cheesy bowl that mostly looks after itself.
- Total time
- 8 hr 15 min
- Servings
- 3
- Calories per serving
- ≈ 210
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 3 small potatoes boiled and mashed
- 2 tablespoons onion paste
- 2 stalks celery, finely chopped
- 1 teaspoon parsley
- 4 oz carrots, diced
- 1 ½ cups chicken stock
- ½ cup non-fat milk
- 2 tablespoons cornstarch
- 3 tablespoons low-fat mozzarella or parmesan, grated
- 1 teaspoon salt
How to make it
Slow-cook the vegetables
Put the mashed potato, onion paste, celery, parsley, carrots, stock and salt in a slow cooker. Cover and cook on medium for 7–8 hours.
Thicken with milk
Whisk the cornstarch into the milk until smooth, then stir it into the soup.
Finish with cheese
Scatter the cheese over the soup and cook for another 20 minutes before serving.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Swap the chicken stock for vegetable stock for a meat-free version, and use parmesan for a sharper, saltier finish.Serve with
Topped with finely sliced lemongrass, as in the original, with crackers or crusty bread on the side.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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