Spiced Cheese And Potato Soup - cooking recipe

Ingredients

1 litre vegetable stock
600 g potatoes, peeled and roughly chopped
100 g single cream
100 g Gouda, grated
2 tbsp cumin seeds
1 None leek, thinly sliced

Preparation

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