Cheese Soup

from Anja Jensen

Ooooh, you can't go wrong with this creamy hot soup on a cold winter night. Easily changed to a vegetarian meal by leaving out the meat, next time I would try adding some chopped tomatoes for more color.


5 large potatoes
5 large carrots
2 Tbsp oil
8 cups stock
1 tub cream cheese (8 oz, or 225 grams)
1 lb hamburger *although this is easily omitted
1 Tbsp curry
1 tsp sugar
salt and pepper to taste

Cook the hamburger and drain the grease. Chop carrots and potatoes into chunks and boil until easily mashed (or pureed). Then combine the stock with the mashed vegetables, boil for 15 minutes then add cream cheese, hamburger and spices. Stir until melted and smooth.

Serves 6