Cheesy Potato Soup

Name: Cheesy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes, peeled and diced (approx. 2 cm cubes); 20 g butter or olive oil; 900 g vegetable stock (ensure it is onion-free); 100 g Guinness (or non-alcoholic dark beer, or extra vegetable stock); 50 g orange juice, freshly squeezed; 100 g full-fat milk or cream; 70 g mature Cheddar cheese, grated; 50 g Brie cheese, rind removed, diced; 30 g Parmesan cheese, grated; 20 g Gorgonzola cheese, crumbled (optional, for a stronger flavour); Salt, to taste; Freshly ground black pepper, to taste; Pinch of nutmeg (optional); Fresh parsley, chopped, for garnish

Thermomix recipe: Cheesy Potato Soup. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

500 g potatoes, peeled and diced (approx. 2 cm cubes)
20 g butter or olive oil
900 g vegetable stock (ensure it is onion-free)
100 g Guinness (or non-alcoholic dark beer, or extra vegetable stock)
50 g orange juice, freshly squeezed
100 g full-fat milk or cream
70 g mature Cheddar cheese, grated
50 g Brie cheese, rind removed, diced
30 g Parmesan cheese, grated
20 g Gorgonzola cheese, crumbled (optional, for a stronger flavour)
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg (optional)
Fresh parsley, chopped, for garnish

Instructions

If not pre-grated, add 70 g Cheddar cheese and 30 g Parmesan cheese to a clean, dry bowl. Grate 10 sec / Speed 8. Set aside.
Add 20 g butter or olive oil to the bowl. Melt 2 min / 120°C / Speed 1.
Add 500 g peeled and diced potatoes to the bowl.
Pour in 900 g vegetable stock and 100 g Guinness.
Cook 20 min / 100°C / Speed 1 (Reverse). Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
After 10 minutes, pause and scrape down the sides and bottom of the bowl with the spatula. Ensure potatoes are submerged. Continue cooking.
Check if the potatoes are tender. If not, cook for another 5-10 min / 100°C / Speed 1 (Reverse).
For a creamier soup, blend a portion of the potatoes. Insert the measuring cup. Blend 10-20 sec / Speed 4-6, gradually increasing speed. Be careful not to over-blend if you prefer some potato chunks.
Add 100 g milk or cream, 50 g orange juice, the grated Cheddar, diced Brie, grated Parmesan, and crumbled Gorgonzola (if using).
Cook 5 min / 90°C / Speed 2 (Reverse). Place the simmering basket on the lid.
Taste and season with salt, freshly ground black pepper, and a pinch of nutmeg if desired.
Cook 1 min / 90°C / Speed 1 (Reverse) to ensure even distribution and prevent sticking.
Pour into bowls and garnish with fresh chopped parsley before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.