Written for one request, published for everyone
Potato, Onion and Spinach Chowder with Cheddar
A chunky one-pot potato soup finished with melted cheddar and fresh spinach.
- Total
- 30 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Method
Step 1 of 12
Dice the onion and mince the garlic.
Step 2 of 12
Peel the potatoes and cut into 1.5 cm cubes.
Step 3 of 12
Melt the butter in a saucepan over medium heat.
Step 4 of 12
Soften the onion with the thyme until translucent.
Step 5 of 12
Stir in the garlic for 30 seconds.
Step 6 of 12
Crumble in the stock cube, add the potatoes and the water.
Step 7 of 12
Bring to the boil, then lower to a steady simmer.
Step 8 of 12
Simmer until the potatoes are fork tender.
Step 9 of 12
Mash about a third of the potatoes against the side of the pan to thicken the soup.
Step 10 of 12
Pour in the milk, grate in the cheddar and stir over low heat until melted.
Step 11 of 12
Add the spinach and stir until just wilted, then season with salt, pepper and the mustard.
Step 12 of 12
Ladle into bowls and crack over black pepper.
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.