Spiced Cheese And Potato Soup

1. 1

   Bring the stock to a boil in a large pan. Add the potatoes and simmer for 12-15 mins, until tender.

2. 2

   Remove the soup from the heat and puree using an immersion blender. Place the soup back on the heat and stir in the cream, cheese and cumin.

3. 3

   Add the leek to the pan then simmer for 5-6 mins, stirring. Divide the soup between 4 bowls then sprinkle with cumin seeds. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.