This easy, cheesy courgette and potato soup is like a hug in a bowl. And it's seasoned with one of my favourite spices, ground nutmeg, giving it a sophisticated touch while still feeling comfortingly rustic. Perfect with buttered crusty bread or a bacon sandwich. I recommend using a large, heavy-bottomed pot.
Step 1
Half-fill a pan or large bowl with cold water. Peel your potatoes and cut them into cubes of equal size, putting them in the cold water as you go.
Step 2
Allow the potatoes to keep resting in the cold water while you prep your courgettes. No need to peel this time - just slice off and dispose of the very ends, then cut into cubes.
Step 3
Slice up your spring onions, making as much use as possible of both the white and the green, and pour enough milk into the bottom of your soup pot.
This is a good time to heat 750ml of water in the kettle or a separate pan to add in a few minutes time.
Step 4
Add your chopped spring onion to the milk and heat gently. Once it reaches a light simmer, keep that going, stirring occasionally, for a couple of minutes.
Step 5
Add your courgette and potato with a generous grating of pepper and 2 teaspoons of nutmeg. Increase the heat and stir well.
Step 6
Your water should be boiled or at least hot by now, so pour it into the pot over the vegetables, followed by your chicken stock pots.
Step 7
Stir well, making sure the stock pots or stock cubes have dissolved. Then bring to the boil and boil for about 5 minutes.
Step 8
Reduce the heat to a simmer, partially cover and cook on low for 20-30 minutes.
Use this time to grate some cheddar then relax, checking on your soup from time to time.
Step 9
Blend to the desired consistency (I like some lumps in my cheesy courgette and potato soup!). As you blend, a the soup will develop a nice green colour.
Step 10
Throw in as much grated cheddar as you like (I usually go for three handfuls) and salt to taste. You may find that it needs very little salt depending on how salty the cheese and stock you've used are.
